Filipino-Inspired Ground Tofu Bowls
with Peppers and Snap Peas
This family dinner is quick and easy to make, and it's packed with bold flavour. You'll love the crumbled tofu, sugar snap peas and peppers in our sweet and savoury sauce.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Sugar snap peas • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cornstarch.
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
Basmati Rice
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, trim, then halve snap peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then green onion whites, snap peas and peppers. Cook, stirring often, until veggies are tender-crisp, 3-4 min.
- Remove from heat, transfer veggies to a plate.
- Meanwhile, add vinegar, brown sugar, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (3/4 cup) water to a medium bowl. Season with pepper, then whisk to combine.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan (from Step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add prepared sauce. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Add veggies to the pan. Cook, stirring often, until warmed through, 1-2 min.
- Fluff rice with a fork, then stir in half the crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Divide rice between bowls. Top with tofu-veggie mixture.
- Sprinkle remaining green onions and remaining crispy shallots over top.
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. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.