Sticky Ginger Tofu and Rice Bowls
with Marinated Veggies and Snow Peas
This aromatic tofu bowl is packed with tangy marinated veggies and fluffy jasmine rice. Drizzle over a tasty Japanese-inspired soy mayo, then stir all the vibrant ingredients together for a classic takeout experience at home!
The quantities provided above are averages only.
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
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Ginger-Garlic Puree
113 g
Snow Peas
1 tbsp
Rice Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Honey
3 unit(s)
Radish
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Add rice and 1/2 tbsp (1 tbsp) ginger-garlic purée to the boiling water. Stir to combine. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, thinly slice radishes. Trim snow peas.Combine mayo and half the soy sauce in a small bowl.Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Add vinegar and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add radishes and carrots. Toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min. Remove from heat. Transfer snow peas to a plate, then cover to keep warm.
Reheat the same pan over medium-high. When hot, add tofu to the dry pan. Cook tofu, stirring occasionally, until crispy, 6-7 min.Add 1/2 tbsp (2 tbsp) ginger-garlic purée. Cook, stirring to combine, until fragrant, 30 sec.Remove from heat, then add honey and remaining soy sauce.Season with pepper, then stir to combine.
Fluff rice with a fork. Divide rice between bowls. Top with tofu, snow peas and marinated veggies. Drizzle mayo mixture over top and sprinkle with crispy shallots.
