avec riz aux pois miso, bok choy et champignons
Ingrédients: Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Bok choy de Shanghai • Riz au jasmin • Champignons • Petits pois • Gochujang (soya, blé) (gochujang (eau, sirop de tapioca, riz brun, piment rouge en poudre, sel, alcool, ail, oignon), eau, sauce soja (eau, blé, soja, sel, benzoate de sodium), piments forts, sel, vinaigre, amidon de maïs modifié et/ou écule de pomme de terre modifiée, huile végétale, oléorésine de paprika, gomme de xanthane, acide acétique, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium disodique) • Sauce soya (soya, sulfites, blé) (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) • Concentré de bouillon de miso (soya) (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) • Mélange d'épices asiatique au sésame (sésame) (graines de sésame, poudre d'ail, poudre d'oignon, épices, sel, zeste d'orange, sucre, huile de canola, dioxyde de silicium) • Ail • Oignon vert.
Allergens
Tags
Tofu
1 unit(s)
Gochujang
2 tbsp
Gousses d'ail
2 unit(s)
Concentré de bouillon de miso
1 unit(s)
Oignons verts
2 unit(s)
Sauce soja
1 tbsp
Champignons
113 g
Bok choy de Shanghai
2 unit(s)
Riz au jasmin
0.75 cup
Petits pois
56 g
Mélange d'épices asiatique au sésame
11 g
Sucre
1 tsp
Huile
2 tbsp
Sel
0.33 tsp
Poivre
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
avec riz au jasmin à la noix de coco
