SuperQuick Butter Tofu-Inspired Rice Bowls
with Green Peas- Soy
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Egg
- Mustard
- Crustaceans
- Fish
- Gluten
A few little shortcuts help to get this delicious butter tofu dinner on the table in only 15 minutes! Rice studded with green peas is the perfect base for the silky sauce — you'll be scraping your plate clean. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Mirepoix (carrot, onion, celery) • Green peas • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
56 g
Green Peas
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Wheat, Sesame, Soy, Sulphites, Egg, Mustard, Crustaceans, Fish, Gluten)
¾ cup
Basmati Rice
7 g
Cilantro
113 g
Mirepoix
56 mL
Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear. Add rice and peas to the boiling water. Reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with Indian Spice Mix, salt and pepper. (TIP: For less heat, use half the Indian Spice Mix!)
- Tear cilantro.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Add mirepoix to the pan with tofu. Cook for 2-3 min, stirring occasionally, until softened.
- Reduce heat to medium.
- Add tikka sauce, 1/4 cup (1/2 cup) water and cream. Cook for 4-5 min, stirring often, until sauce is thickened slightly.
- Remove from heat. Add 1 tbsp (2 tbsp) butter. Stir until butter is melted, then season with salt and pepper.
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and half the cilantro.
- Divide rice between bowls.
- Top with butter tofu.
- Add remaining cilantro over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
