Protein Boost | Spring Roll Rice Bowls with Tofu & Sautéed Long Beans
Crunchy Peanut Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Let loose with the fun and refreshing fillings of spring rolls assembled in meal-size bowls. Better yet, it’s entirely plant-based, for clean, conscious eating with minimal labour. Jasmine rice is a fragrant base for showing off a favourite Asian veggie find: long beans, gently spiced and sautéed. Cabbage, garlic and peanuts are all pre-chopped, while a lip-smacking dressing of rice vinegar, sweet soy sauce and peanut butter is a cinch to whip up.
We will send you:
- 1 Block of tofu (non-GMO)
- 15ml Minced garlic
- 1 Head of lettuce
- 225g Long beans
- 30ml Rice vinegar
- 25g Chopped peanuts
- 30g Peanut butter
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 150g Shredded cabbage
- 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:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
5 g
Sodium
1520 mg
Total Carb
121 g
Sugars
27 g
Protein
47 g
Fibre
10 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.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large 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.
Toast the peanuts
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the long beans
Remove the stem ends of the long beans (halve crosswise if large). In the reserved pan, heat a drizzle of oil on medium-high. Add the long beans and ½ the garlic. Sauté, 3 to 4 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, 3 to 4 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 tofu, lettuce, cabbage and long beans. Drizzle with the peanut vinaigrette. Garnish with the remaining peanuts. Bon appétit!
