Savoury Tofu Bowls
with Jasmine Rice and Veggies
Soy sauce, mirin, broth concentrate and sweet chili sauce combine to add a flavourful kick to these bountiful tofu bowls. Taking a pic for the 'gram'? #putaneggonit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Shanghai Bok Choy
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice and half the garlic salt to the pot. Stir to combine.
- 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, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. Using a strainer, rinse chopped bok choy to wash away any hidden dirt!
- Keep bok choy stems and leaves separate.
- Thinly slice green onion.
- Combine mayo and 1 tsp (2 tsp) soy sauce mirin blend in a small bowl.
- Combine sweet chili sauce, broth concentrate and remaining soy sauce mirin blend in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy stems. Cook, stirring occasionally, until peppers start to soften, 2-3 min.
- Add bok choy leaves. Cook, stirring often, until veggies are tender, 2-3 min.
- Remove from heat, then season with remaining garlic salt and pepper. Transfer to a plate, then cover to keep warm.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Reduce heat to medium, then add sauce mixture. Cook, stirring often, until heated through and thickened slightly, 1-2 min.
- Season with pepper.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies, tofu, any sauce from the pan and fried eggs, if using.
- Top with mayo and remaining green onions.
- If desired, while tofu cooks, heat a medium non-stick pan over medium-low heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper.
- Pan-fry, covered, until egg whites have set, 2-3 min.** (NOTE: Yolks will still be runny.)
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.