Golden Fried Tofu
with Curried Veggies and Basmati Rice
A delightful meal courtesy of lightly dredged and fried tofu. Veggies braised in a light curry sauce adorn fragrant rice for a pairing made in dinnertime heaven.
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
Tofu
(Contains Soy)
¾ cup
Basmati Rice
170 g
Carrot
160 g
Sweet Bell Pepper
2 unit
Green Onion
56 g
Edamame
(Contains Soy)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 tbsp
Plum Sauce
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Indian Spice Blend
1 tbsp
Black Sesame Seeds
(Contains Sesame)
Not included in your delivery
3.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.Pat tofu dry with paper towels. Add 1 1/4 cups (2 1/2 cups) water and half the stock powder 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 from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut carrot into 1/4-inch rounds.Thinly slice green onions keeping whites and greens separate.Heat a large pot on medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, carrots, peppers and green onion whites. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add Indian Spice Mix, half the Cream Sauce Spice Blend and remaining stock powder. Stir to coat.Add edamame, half the plum sauce (use all for 4 ppl), and 1 1/3 cups (2 2/3 cups) water.Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and veggies are soft, 5-6 min.Cover and set aside.
Cut tofu in half horizontally, then cut into thirds (you should have 6 pieces total [12 pieces for 4 ppl]).Add tofu, half the sesame seeds and 1/2 tbsp (1 tbsp) oil to a shallow dish. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat tofu pieces with ease.)Sprinkle remaining Cream Sauce Spice Blend over tofu, then toss to coat. Using your hands, press Cream Sauce Spice Blend into tofu pieces to coat completely.
Heat a large non-stick pan over medium-high heat.Meanwhile, line a plate with paper towels.When pan is hot, add 2 tbsp (4 tbsp) oil. Working with one piece of tofu at a time, shake off any excess Cream Sauce Spice Blend, then carefully add tofu to the pan. (NOTE: Don't overcrowd the pan. Fry tofu in batches, if needed.) Fry tofu, flipping halfway, until golden-brown, 2-3 min per side. (TIP: If tofu is browning too quickly, reduce heat to medium.)Carefully transfer tofu to the paper towel-lined plate.
Fluff rice with a fork.Divide rice, curry and tofu between plates.Sprinkle remaining green onions and sesame seeds over top.
