Speedy Caramelized Tofu Bowls
with Sticky Lemongrass-Scented Rice
This quick and easy bowl is inspired by the bold flavours of Vietnam, and features caramelized tofu and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Lemongrass • Red chili pepper.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 unit(s)
Green Onion
1 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
Not included in your delivery
0.06 tsp
Pepper*
0.19 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and lemongrass, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu and bok choy stems.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add brown sugar and ginger-garlic puree. Cook for 2-3 min, stirring often, until mixture is fragrant and turns dark brown.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies.)
- To the pan with tofu, stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized tofu and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if you like.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu and bok choy stems. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.