with Bok Choy
Sizzling Szechuan flavours are the star of this carb smart supper. A deeply savoury sauce coats rich crumbled tofu and silky eggplant. Save half the rice for another meal to keep this dinner super smart! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Eggplant • Bok choy • Jasmine rice • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Szechuan sauce (water, tomato paste, chili peppers, salt, roasted garlic, sugars (maltodextrin, sugar), soy sauce (water, wheat, soybeans, salt, alcohol, vinegar, lactic acid), vegetable oil, rice vinegar, sesame oil, modified corn starch, spices, natural flavour (soy), disodium inosinate and guanylate, xanthan gum, acetic acid, citric acid) (sesame, soy, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate, sodium bisulfite) (sulphites) • Green onion • Ginger.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Eggplant
0.5 unit(s)
Chili-Garlic Sauce
1 tbsp
Szechuan Sauce
2 tbsp
Green Onion
1 unit(s)
Jasmine Rice
0.375 cup
Ginger
15 g
Shanghai Bok Choy
1 unit(s)
Soy Sauce
2 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Add 1 cup water and 1/8 tsp salt to a medium pot (Use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, 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, 11-13 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, if desired, peel half the eggplant (use all for 4 ppl). Cut into 1-inch pieces.
- Peel, then mince or grate half the ginger (use all for 4 ppl).
- Thinly slice green onion.
- Meanwhile cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away any hidden
dirt.
- Add eggplant to a foil-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Broil in the middle of the oven, tossing halfway through, until tender and golden brown, 9-12 min.
- Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Add ginger and cook, stirring often, until fragrant, 1 min.
- Add bok choy, Szechuan sauce, soy sauce and 1/4 cup (1/3 cup) water to pan with tofu. Cook, stirring often, until bok choy is tender, 2-3 min.
- Fluff rice with a fork, then add half the rice to pan with tofu mixture (use all the rice for 4 ppl). Cook, stirring occasionally, until combined, 1-2 min.
- Remove from heat. When eggplant is done, gently stir into tofu mixture.
- Divide tofu and eggplant rice between bowls.
- Sprinkle green onions over top.
- Drizzle as much chili-garlic sauce over top as desired.
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.
510
kcal
Calories
23
g
Fat
3
g
Saturated Fat
56
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
3170
mg
Sodium
0
g
Trans Fat
700
mg
Potassium
650
mg
Calcium
5
mg
Iron
with Tomato, Charred Corn and Spinach Salad
