Protein Boost | Spring Roll Rice Bowls with Tofu
Crunchy Peanut Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Protein Boost | Spring Roll Rice Bowls with Tofu
Crunchy Peanut Vinaigrette
Power up on proteins! Add tofu to your meal with our Protein Boost option. Let loose with the refreshing contents of spring rolls assembled in meal-size bowls. They’re entirely plant-based, for clean, conscious eating with minimal labour. Jasmine rice is a base for cabbage, garlic and peanuts—all pre-chopped—and the vinaigrette is a cinch.
We will send you:
- 150g Shredded cabbage
- 400g Green beans (or string peas)
- 15ml Minced garlic
- 1 Head of lettuce
- 30g Peanut butter
- 25g Chopped peanuts
- 30ml Rice vinegar
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
5 g
Sodium
1220 mg
Total Carb
118 g
Sugars
30 g
Protein
47 g
Fibre
15 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) 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. Add ⅓ of the spices. Fluff the rice.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the green beans
- Remove the stem ends of the green beans.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green beans and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften; season with ½ the remaining spices and S&P.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until crisp-tender.
Make the peanut vinaigrette
- Meanwhile, in a medium bowl, combine the peanut butter, soy sauce, vinegar, ½ the peanuts, the remaining garlic and spices, and 1 tbsp water (double for 4 portions).
Finish & serve
- Roughly chop the lettuce.
- Divide the rice between your bowls.
- Top, side by side, with the lettuce, cabbage and green beans.
- Drizzle with the peanut vinaigrette.
- Garnish with the remaining peanuts. Bon appétit!
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