Ginger-Glazed Double Tofu Bowls
with Toasted Cashews, Pickled Radishes and Cilantro Rice
Hearty tofu is smothered in a sweet and savoury gingery glaze and topped with crunchy cashews and pickled radishes for the perfect balance of flavour and texture.
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
2 unit
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
1 unit
Sweet Bell Pepper
56 g
Edamame
(Contains Soy)
3 unit
Radish
7 g
Cilantro
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tbsp
Cornstarch
1 tbsp
Rice Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2.13 tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. While water boils, using a strainer, rinse rice until water runs clear.Once boiling, add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, halve radishes lengthwise, then cut into thin half-moons.Add radishes, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Pat tofu dry with paper towels, then cut into 1/2-inch cubes.Add tofu and cornstarch to a zip-top bag. Seal bag and shake to coat tofu.Core, then cut pepper into 1/2-inch pieces.Roughly chop cilantro.Heat a large non-stick pan over medium heat.When hot, add cashews to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer toasted cashews to a plate.
Add ginger sauce, oyster sauce, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to combine.Reheat the same pan over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame, peppers and 2 tbsp (4 tbsp) water. Cook, stirring often, until peppers are tender-crisp and water evaporates, 5 min. Season with pepper and remaining garlic salt.Transfer veggies to a plate.
Add 1 tbsp oil to the same pan, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 4-5 min. (TIP: Don't overcrowd the pan. Cook tofu in batches as needed, using 1 tbsp oil for each batch. Add prepared sauce (from step 4). Cook, stirring often, until tofu is coated and sauce has thickened slightly, 1-2 min.
Fluff rice with a fork. Stir in half the cilantro.Divide cilantro rice between bowls. Top with peppers, tofu and pickled radishes.Spoon any remaining sauce over tofu.Sprinkle toasted cashews and remaining cilantro over top.
