Asian-Style Tofu Rice Bowls
Garlicky Bok Choy, Sweet Pepper & Cashews
Cooking time
20 minutes
Servings
4
Calories
750 /serving
Give tofu the one-two treatment: first, the cubes are oven-baked until firm and golden, and then they’re coated in an irresistible combo of rice vinegar, sweet soy sauce and sesame-based spices. They join baby bok choy and diced sweet pepper sautéed with garlic for a tender-crisp texture. With the comfort of jasmine rice below and the crunch of cashews above, this is a meatless meal that can get the family ever soy excited!
We will send you:
- 450g Baby bok choy
- 15ml Minced garlic
- 1 Sweet pepper
- 2 Blocks of tofu (non-GMO)
- 30ml Rice vinegar
- 25g Roasted cashews
- 320g Jasmine rice
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large high-sided pan
Large pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
1350 mg
Total Carb
98 g
Sugars
22 g
Protein
38 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Bake the tofu
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. On a lined sheet pan, toss with a drizzle of oil and S&P. Bake, 12 to 14 min., until golden and heated through.
Mise en place
Meanwhile, remove the root ends of the bok choy; quarter lengthwise. Core and medium-dice the sweet pepper. Roughly chop the cashews. In a small bowl, make the sauce by combining the vinegar, soy sauce, ½ the garlic and ⅔ of the spices.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the bok choy and sweet pepper. Sauté, 2 to 3 min., until beginning to soften. Add the remaining garlic and 4 tbsp water. Cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Coat the tofu
Meanwhile, in a large pan, add the sauce; bring to a boil. Reduce the heat to simmer and add the tofu. Cook, spooning the sauce over, 1 to 2 min., until coated.
Plate your dish
Divide the rice between your bowls. Top with the vegetables and tofu. Garnish with the cashews. Bon appétit!
