Spicy Maple Shrimp Bowls
with garlic rice & veggies
Flavourful fluffy garlic rice is topped with roasted veggies and seared tofu! A sweet and spicy maple glaze on the tofu seals the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Yellow Onion
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
2 tbsp
Maple Syrup
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut half the yellow onion into 1/4-inch pieces. Cut remaining yellow onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- In a medium pot, heat 1 tbsp (2 tbsp) butter over medium heat. When butter is melted, add diced onions.
- Cook for 2-3 min, stirring occasionally, until onions soften slightly.
- To the pot, add vegetable stock powder, half the garlic, rice and 1 1/3 cups (2 2/3 cups) water. Bring to a boil over high.
- Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.
- Fluff rice with a fork.
- Meanwhile, cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Pat tofu dry with a clean kitchen towel or paper towels, then cut into 3/4-inch cubes. To a medium bowl, add tofu and half the cornstarch*. Season with salt and pepper, then toss to coat.
- To a small bowl, add chili-garlic sauce, soy sauce, half the maple syrup (use all for 4 portions), half the vinegar (use all for 4 portions), remaining garlic, remaining cornstarch and 1/2 cup (1 cup) water. Stir to combine.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add peppers and sliced yellow onions.
- Cook for 4-6 min, stirring often, until tender.
- Transfer to a plate. Set aside.
- To the same pan, heat 1 tbsp oil over medium-high heat. When hot, add tofu. (NOTE: For 4 portions cook tofu in 2 batches, using 1 tbsp oil per batch.)
- Pan-fry for 6-8 min, turning cubes occasionally, until crispy and golden-brown all over.
- Reduce heat to medium-low.
- Add spicy maple sauce and veggies. Cook for another 1-2 min, stirring constantly, until tofu is glazed and sauce has slightly reduced.
- Divide rice between bowls. Top with tofu and veggies, along with any sauce from the pan.
- Sprinkle green onions over top.
- Enjoy!