avec mayo à la sriracha
Ce bol débordant de légumes est garni de tofu à la sauce sésame-soya aux saveurs umami. Pour bien finir ce souper de semaine rapide à préparer, couronnez le riz moelleux d’un filet de mayo à la sriracha! Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Riz au jasmin • Bok choy • Pois sucrés • Carottes • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Oignon vert • Puree d'ail (purée d'ail, huile de soja, eau, acide citrique, acide phosphorique, gomme de xanthane, sorbate de potassium, benzoate de sodium) • Huile de sésame • Sriracha (piments, sucres (sucre, glucose), eau, sel, ail, huile végétale, gomme xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium) • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Riz au jasmin
0.75 cup
Carotte, en juliennes
56 g
Purée d’ail
1 tbsp
Bok choy de Shanghai
1 unit(s)
Mayonnaise
2 tbsp
Sriracha
2 tsp
Sauce soja
2 tbsp
Huile de sésame
1 tbsp
Oignons verts
2 unit(s)
Pois sucrés
113 g
Mélange d'épices Moo Shu
1 tbsp
Sel
0.25 tsp
Poivre
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
avec Beyond Meat®, courgettes et carottes
avec poivrons, oignons verts et crème sure