Cranberry-Mustard Glazed Tofu

New

Very High Fibre

Veggie

with Wild Rice Medley and Creamy Green Beans

10 min

Difficulty: 2/3

Canadian

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Green beans • Carrot • Yellow onion • Wild rice medley (parboiled rice, wild rice) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Soy sauce (soy, sulphites, wheat) (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).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-plates

Regional-specialty

Veggie

Ingredients

Tofu

unit(s)

Wild Rice Medley

cup

Green Beans

Carrot

unit(s)

Yellow Onion

unit(s)

Cream Cheese

unit(s)

Cream Sauce Spice Blend

Crispy Shallots

Cranberry Spread

tbsp

Soy Sauce

tbsp

Whole Grain Mustard

tbsp

Vegetable Stock Powder

Oil

tbsp

Butter

tbsp

Salt

0.063 tsp

Pepper

0.063 tsp

Preparation

Before starting wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
To a medium pot, stir together wild rice medley, carrots, half the stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cover and cook for 20-25 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

While rice cooks, trim, then halve green beans.
Peel, then cut onion into 1/4-inch slices.
Heat another medium pot over medium-high. When hot, add 1 tbsp (2 tbsp) butter and onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until soft and golden.

Sprinkle half the Cream Sauce Spice Blend over top. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
Add green beans. Reduce heat to medium. Cover and cook for 7-10 min, stirring often, until tender.

Heat a large non-stick pan over medium-high.
While pan heats, cut into 1/2-inch pieces, then pat dry with paper towels. To a shallow dish, add tofu and remaining Cream Sauce Spice Blend. Toss to coat.

When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch.)
Remove pan from heat. Add soy sauce, half the cranberry spread and remaining mustard. Stir to coat.