Satay-Inspired Double Tofu Bowls
with Snow Peas and Crunchy Red Cabbage Slaw
The key to any tofu dish is a bold sauce. Peanut butter, ginger sauce, rice vinegar and soy unite to create a rich and flavourful satay-style peanut sauce that takes this tofu and veggie bowl to the next level.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
113 g
Red Cabbage, shredded
56 g
Snow Peas
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, 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 the pot from heat. Set aside, still covered.
- Pat tofu dry with paper towels, then cut into 1-inch cubes.
- Toss tofu with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 9-10 min.
- Meanwhile, finely chop cilantro.
- Add half the vinegar, half the cilantro, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) oil to a small bowl, then whisk to combine.
- Add cabbage to a medium bowl, then season with salt. Using your hands, massage until slightly tender, 1 min.
- Drizzle with dressing, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, trim snow peas.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
- Remove from heat.
- Transfer snow peas to a plate.
- When tofu is almost done broiling, reheat the same pan over medium-low.
- While the pan heats, add peanut butter, soy sauce, remaining vinegar, remaining ginger sauce and 1/3 cup (2/3 cup) hot water to another medium bowl, then whisk to combine.
- When the pan is hot, add prepared sauce.
- Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce, add 1-2 tbsp of water at a time, until desired consistency is reached.)
- Remove from heat. Add tofu and stir to coat.
- Fluff rice with a fork, then stir in remaining cilantro.
- Divide rice between bowls. Top with cabbage slaw, snow peas and tofu.
- Sprinkle peanuts over top.
If you've opted for double tofu, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of tofu. Work in batches, if necessary.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.
