Peanutty Ground Tofu Stir-Fry
with Snow Peas and Peppers
This meal is inspired by Thai flavours and is super family-friendly! Crisp veggies and crumbled tofu is coated with a creamy ginger-peanut sauce. Your flavour-packed plate gets topped with toasted peanuts for a final crunch!
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.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya)
2 pièce(s)
Beurre d'arachides
(Contient Arachides)
4 cs
Sauce au gingembre
(Contient Soya, Blé Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 pièce(s)
Poivron
56 g
Pois mange-tout, parés
¾ tasse(s)
Riz au jasmin
7 g
Coriandre
28 g
Arachides, hachées
(Contient Arachides)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sucre*
0.13 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Once water boils, using a strainer, rinse rice until water runs clear.
- 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, heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
- Meanwhile, trim, then halve peas.
- Core, then cut pepper into 1/2-inch pieces.
- Add peanut butter, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk to combine. Stir in ginger sauce, then set aside.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) oil to the same pan (from step 2), then peppers and peas. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan, then tofu. Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil then tofu. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
- Add soy sauce and garlic puree. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add peanut butter mixture and veggies to the pan.
- Cook, stirring often, until tofu is coated and sauce thickens slightly, 2-3 min.
- Remove rom heat, then season with salt and pepper, to taste.
- Meanwhile, roughly chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice between bowls.
- Top with peanutty tofu stir-fry.
- Sprinkle remaining cilantro and toasted peanuts over top.