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Vietnamese-Style Caramelized Ginger Tofu
with Savoury Veggies and Shallot Rice
Tonight's dinner is a delicious ginger-forward tofu dish inspired by the the sticky, caramel-braised dishes of Vietnam. A perfect balance of sweet and savoury, allow your taste buds to be whisked away with just a few simple steps!
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
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
2 unit(s)
Green Onion
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Brown Sugar
1 tbsp
Cornstarch
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Add 1 cup (2 cups) warm water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. 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 from heat. Set aside, still covered.
Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel, then mince or grate ginger.Thinly slice green onions, keeping greens and whites separate.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook, stirring often, until liquid is mostly absorbed and carrots start to soften, 3-4 min.Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix. Cook, stirring often, until veggies are tender-crisp, 3-4 min. (TIP: If pan starts to dry out too much, add 1-2 tbsp water at a time to prevent sticking!)Transfer to a plate and cover to keep warm.Carefully wipe the pan.
Pat tofu dry with paper towels.On a clean cutting board, cut tofu into 1-inch pieces. Add tofu and cornstarch to a shallow dish. Season with salt and pepper. Toss to coat.
Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch!) Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook, stirring often, until fragrant and sugar dissolves, 1 min.Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens, 3-4 min.
Fluff rice with a fork, then stir in half the crispy shallots.Divide rice and veggies between plates.Top with tofu and any remaining sauce in the pan.Sprinkle remaining green onions and remaining crispy shallots overtop.
