with Sriracha Mayo Drizzle
This veggie-packed bowl is topped with umami-rich sesame-soy tofu. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Jasmine rice • Bok choy • Sugar snap peas • Carrots • 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) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sesame oil • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Jasmine Rice
0.75 cup
Carrot, julienned
56 g
Garlic Puree
1 tbsp
Shanghai Bok Choy
1 unit(s)
Mayonnaise
2 tbsp
Sriracha
2 tsp
Soy Sauce
2 tbsp
Sesame Oil
1 tbsp
Green Onion
2 unit(s)
Sugar Snap Peas
113 g
Moo Shu Spice Blend
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Add rice to the boiling water. Reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Trim snap peas.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- 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 sesame oil, then tofu, Moo Shu Spice Blend, garlic puree and half the green onions. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.
- Add 1 1/2 tbsp (3 tbsp) soy sauce and 1/2 tbsp (1 tbsp) water. Cook, stirring often, until tofu is coated, 1-2 min.
- Add snap peas to the pan with tofu. Cook, stirring often, until tender-crisp, 3-4 min.
- Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste.
- Remove the pan from heat.
- Stir together mayo, 1 tsp (2 tsp) soy sauce and sriracha in a small bowl. Set aside.
- Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
- Divide rice between plates.
- Top with tofu-veggie mixture.
- Drizzle sriracha mayo over top.
- Heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then crack in two eggs (4 for 4 ppl). Season with salt and pepper.
- Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.)
- Top bowls with eggs.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.
680
kcal
Calories
28
g
Fat
4
g
Saturated Fat
82
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
26
g
Protein
10
mg
Cholesterol
1650
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
650
mg
Calcium
6.5
mg
Iron
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