with Golden Tofu and Marinated Veggies
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Avocado • Baby tomato • Sugar snap peas • Wild rice medley (parboiled rice, wild rice) • Red cabbage • 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) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Sesame seeds • Seaweed (sesame) (seaweed, corn oil, sesame oil, salt) • Green onion.
Allergens
Tags
Tofu
1 unit(s)
Wild Rice Medley
0.5 cup
Avocado
1 unit(s)
Baby Tomatoes
113 g
Seaweed
1 unit(s)
Sesame Seeds
9 g
Sesame Oil
1 tbsp
Spicy Mayo
2 tbsp
Soy Sauce
2 tbsp
Green Onion
2 unit(s)
Sugar Snap Peas
113 g
Red Cabbage, shredded
56 g
Seasoned Rice Vinegar
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir in rice, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
- Halve tomatoes.
- Thinly slice green onions.
- Trim, then halve snap peas crosswise.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
- To a small bowl, add soy sauce, half the sesame oil and 1/4 tsp (1/2 tsp) salt. Stir to combine.
- To a large bowl, add tofu and half the soy sauce mixture. Toss to coat, then set aside.
- To a medium bowl, add half the rice vinegar, remaining sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine. Add snap peas, cabbage and tomatoes. Toss to coat. Set aside.
- Meanwhile, to a foil-lined baking sheet, add tofu. Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Once finished, fluff rice with a fork.
- Add remaining rice vinegar, sesame seeds and half the green onions. Season with salt. Stir to combine.
- Divide rice between bowls.
- Top with marinated veggies, avocado and tofu. Spoon the remaining soy sauce mixture over top of tofu.
- Sprinkle sliced seaweed strips and remaining green onions over top.
- Drizzle spicy mayo over top.
- Serve remaining seaweed strips on the side.
770
kcal
Calories
46
g
Fat
7
g
Saturated Fat
66
g
Carbohydrate
11
g
Sugar
13
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1610
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
650
mg
Calcium
6.5
mg
Iron
made with Quick-Cook Potatoes
