with Jasmine Rice
Dive into a flavour fusion with tender tofu coated in sweet chili sauce! Stirred through fluffy rice with green onions, this dish offers a playful mix of sweet and savoury in every bite. Get ready for a colourful and delicious adventure! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Yellow onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • 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) • 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) • Green onion.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Onion, sliced
56 g
Vegetarian Oyster Sauce
0.25 cup
Ginger-Garlic Puree
2 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Green Onion
1 unit(s)
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Once water is boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut the pepper into 1/4-inch strips.
- Thinly slice green onions.
- Whisk together soy sauce, oyster sauce, ginger-garlic puree, sweet chili sauce and 1/4 cup (1/2 cup) water in a small bowl.
- Set aside.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan, then tofu.
- Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add sauce and return veggies to the pan.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with salt and pepper, to taste.
- Fluff rice with a fork, then stir in green onions.
- Divide rice between bowls.
- Top with saucy tofu and veggies.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
Add 1 tbsp (2 tbsp) oil to the same pan, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.
650
kcal
Calories
20
g
Fat
3
g
Saturated Fat
92
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
23
g
Protein
5
mg
Cholesterol
2170
mg
Sodium
0
g
Trans Fat
450
mg
Potassium
550
mg
Calcium
5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
