with Miso Pea Rice, Bok Choy and Mushrooms
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Shanghai bok choy • Jasmine rice • Mushrooms • Green peas • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • 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) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Garlic • Green onion.
Allergens
Tags
Tofu
1 unit(s)
Gochujang
2 tbsp
Garlic, cloves
2 unit(s)
Miso Broth Concentrate
1 unit(s)
Green Onion
2 unit(s)
Soy Sauce
1 tbsp
Mushrooms
113 g
Shanghai Bok Choy
2 unit(s)
Jasmine Rice
0.75 cup
Green Peas
56 g
Asian Sesame Blend
11 g
Sugar
1 tsp
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water and miso broth concentrate to a medium pot. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 5-7 min.
- Add peas, cover and cook for 7-9 until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Thinly slice mushrooms.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- In a small bowl, add gochujang, 1 tsp (2 tsp) sugar, soy sauce, Asian Sesame Blend, 1/3 cup (1/2 cup) water and half the garlic. Mix to combine.
- Pat tofu thoroughly dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-8 min, turning cubes occasionally, until crispy and golden all over.
- Reduce heat to medium-low, add gochujang sauce, cook for 1-2 min, until thickened slightly.
- Remove pan from heat.
- Meanwhile, heat 1 tbsp (2 tbsp) oil in a medium non-stick pan over medium-high. When hot, add mushrooms, garlic and bok choy. Cook for 5-7 min, stirring occasionally, until softened. Season with salt and pepper.
- Remove from heat.
- Season rice with salt, add half the green onions then fluff with a fork.
- Divide rice, veggies and tofu between bowls.
- Spoon remaining sauce in pan over tofu.
- Sprinkle remaining green onions over top.
690
kcal
Calories
25
g
Fat
3.5
g
Saturated Fat
91
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
28
g
Protein
0
mg
Cholesterol
1780
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
750
mg
Calcium
6
mg
Iron
with Coconut Jasmine Rice
