Protein Boost | Quick Tofu, Mushroom, Yu Choy & Kimchi Rice Bowls
with Garlic-Cashew Crumble & Ponzu Sauce
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. For veg on veg action, it doesn’t get easier—or tastier—than this. These bowls of goodness will be ready in just 15 minutes, filled with discoveries. First on the end of your fork (or chopsticks) is a killer crumble. All you have to do is fling garlic, a pinch of spices and roasted cashews into a hot pan, and it’s done! The sauce is savoury-sweet with ponzu, while kimchi shares its pungent punch.
We will send you:
- 340g Asian greens (yu choy or gai lan)
- 15ml Minced garlic
- 2 Scallions
- 225g Sliced mushrooms
- 66g Organic kimchi
- 25g Roasted cashews
- 160g Jasmine rice
- 60ml Ponzu lime sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame , Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
5 g
Sodium
1650 mg
Total Carb
96 g
Sugars
11 g
Protein
45 g
Fibre
12 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a 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. Add ⅓ of the spices. Fluff the rice.
Make the garlic-cashew crumble
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cashews and sauté, 1 to 2 min., until warmed through; season with a pinch of the remaining spices. Transfer to a bowl and reserve the pan.
Sauté the vegetables
Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms, yu choy, remaining spices and pepper. Sauté, 4 to 6 min., until tender. Transfer to a bowl and reserve the pan.
Make the sauce
Meanwhile, thinly slice the scallions crosswise. In a medium bowl, combine the ponzu, ½ the scallions and the remaining garlic.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In the reserved pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Plate your dish
Divide the rice between your bowls. Top with the tofu, kimchi and vegetables. Spoon the sauce over. Garnish with the garlic-cashew crumble and remaining scallions. Bon appétit!
