Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
250 g
Tofu extra ferme
4 g
Cari en poudre
1 pièce(s)
Concentré de bouillon de légumes
30 g
Gingembre
6 pièce(s)
Gousses d'ail
170 g
Haricots verts, parés
¾ tasse(s)
Riz basmati
56 g
Petits pois
2 pièce(s)
Oignon vert
56 g
Oignon, en tranches
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
2 cs
Huile*
¼ cc
Sel et Poivre*
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat the tofu dry. Tear or cut into 1-inch pieces. Season with pepper, 1 tbsp oil (dbl for 4 ppl), half the curry powder and half the soy sauce in a medium bowl. Toss to combine. Arrange the tofu on a baking sheet. Broil in the middle of the oven, flipping halfway through cooking, until golden-brown, 9-10 min.
While tofu broils, trim green beans, then cut in half. Thinly slice the green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate the garlic. Whisk together the broth concentrate(s), cornstarch, remaining soy sauce and 2 1/2 cup water (dbl for 4 ppl) in the same medium bowl as the tofu.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the sliced onions, green beans, ginger, garlic and remaining curry powder. Cook, stirring occasionally, until fragrant, 2 min. Season with salt and pepper.
Add the soy-cornstarch mixture to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 6-8 min. Season with salt and pepper. Stir in the tofu and green peas until warmed through, 1 min.
Fluff the rice with a fork. Season with salt. Stir in half the green onions. Divide the scallion rice between bowls. Top with the Japanese veggie curry. Sprinkle over the remaining green onions.