Filipino-Inspired Tofu Rice Bowls
with Fried Egg and Shallot Rice
An homage to one of the quick and functional family-friendly recipes of the Philippines known as 'giniling,' this is a dinnertime passport to this Southeast Asian paradise.
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)
2 unit(s)
Egg
(Contains Egg)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
56 g
Green Peas
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
28 g
Crispy Shallots
(Contains Wheat)
4 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
0.06 tsp
Pepper*
¼ tsp
Sugar*
0.06 tsp
Salt*
½ tbsp
Oil*
1.5 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add rice, and 1 tbsp (2 tbsp) butter to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, peppers and peas. Cook, stirring often until lightly charred, 3-4 min.
- Add carrots. Cook, stirring often until veggies are tender-crisp. 1-2 min.
- Transfer to a plate and cover to keep warm.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan 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.
- Reduce heat to medium. Add garlic puree, tomato sauce base, stock powder, soy sauce, 1/2 tsp (1 tsp) sugar and 1/3 (1/2 cup) water. Stir to mix.
- Add veggies. Cook, stirring often, until sauce has thickened slightly and veggies are soft, 2-3 min.
- Heat a medium non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter and swirl pan, until melted.
- Crack in eggs.
- Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)
- Fluff rice with fork, then stir in half the crispy shallots.
- Divide rice between bowls. Top with tofu and veggie mixture.
- Top with fried eggs.
- Sprinkle remaining crispy shallots overtop.
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, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.