Vietnamese Tofu Crumble
with Garlic Peanuts & Roasted Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
Got your chopsticks ready? Then go! Dig into layers and layers of flavour in these vegetarian bowls, starting with a bed of sesame-spiced jasmine rice and finishing with a sweet and crunchy garnish made from pan-toasted peanuts and garlic.
We will send you:
- 1 Scallion
- 340g Baby bok choy
- 1 Block of tofu (non-GMO)
- 3 Garlic cloves
- 30ml Soy sauce (low sodium)
- 25g Chopped peanuts
- 30ml Sweet soy sauce
- 30ml Vegetable demi-glace
- 160g Jasmine rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
5 g
Sodium
1750 mg
Total Carb
96 g
Sugars
19 g
Protein
42 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spices 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. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Pat the tofu dry; crumble into bite-size pieces.
Roast the bok choy
- On a lined sheet pan, toss the bok choy with the white bottom of the scallion, a drizzle of oil and all but a pinch of the remaining spices.
- Roast, flipping halfway, 7 to 9 min., until tender.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts, ½ the garlic and the remaining spices.
- Toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook & coat the tofu
- In the same pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, stirring occasionally, 4 to 6 min., until beginning to brown.
- Add the remaining garlic and sauté, 30 sec., until fragrant.
- Add the soy sauce, sweet soy sauce, demi-glace and ⅓ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until coated.
Plate your dish
- Divide the rice between your bowls.
- Top with the bok choy and tofu.
- Garnish with the peanuts and green top of the scallion. Bon appétit!
