Spicy Maple Tofu 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.
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
285 g
Crevettes
(Contient Crevettes)
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Oignon jaune
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Vinaigre de riz assaisonné
(Peut contenir Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson)
2 cs
Sirop d'érable
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Poivron
1 pièce(s)
Oignon vert
1 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
Pas inclus dans votre livraison
2 cs
Huile*
1 cs
Beurre*
0.06 cc
Sel*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
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!