with Cilantro Rice and Toasted Peanuts
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Mangos • Sweet bell pepper • Basmati rice • Red onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • 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) • Sesame oil • Asian sesame spice blend (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) (sesame) • Cornstarch • Cilantro.
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Tags
Tofu
1 unit(s)
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Mango
1 unit(s)
Red Onion
1 unit(s)
Cilantro
7 g
Peanuts, chopped
28 g
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Sesame Oil
1 tbsp
Cornstarch
9 g
Asian Sesame Blend
11 g
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut mango into 1/4-inch pieces.
- Roughly chop cilantro.
- In a small bowl, whisk together soy sauce, half the sweet chili sauce, half the sesame oil, half the Asian Sesame Blend and 1/4 cup (1/2 cup) water. Season with pepper.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- To a medium bowl, add tofu, cornstarch and remaining Asian Sesame Blend. Season with salt and pepper, then toss to coat.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 6-7 min, turning occasionally, until crispy and golden all over.
- Transfer to another plate.
- Reduce heat to medium.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Season with salt and pepper. Cook for 2 min, stirring occasionally, until beginning to soften.
- Add tofu and sauce mixture. Cook for 1-2 min, stirring frequently, until sauce thickens and veggies are tender-crisp.
- Fluff rice with a fork. Stir in half the peanuts and remaining sesame oil. Season with salt.
- Divide rice between plates. Top with veggie-tofu mixture and mango.
- Drizzle remaining sweet chili sauce over top, then sprinkle with cilantro and remaining peanuts.
850
kcal
Calories
35
g
Fat
5
g
Saturated Fat
106
g
Carbohydrate
28
g
Sugar
7
g
Dietary Fiber
27
g
Protein
5
mg
Cholesterol
1150
mg
Sodium
0
g
Trans Fat
700
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
with Cilantro Rice and Toasted Peanuts
with Mango and Toasted Peanuts
with Mango and Toasted Peanuts
with Cilantro Rice and Toasted Peanuts
