Protein Boost | Tofu & Ponzu-Sesame Vegetable Stir-Fry
with Garlicky Toasted Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Once upon-zu a time, in a kitchen like your own, a vegetable stir-fry was prepared. It shone with the salty tartness of ponzu and the richness of sesame oil. Bite-worthy bok choy, string peas and mushrooms were plopped onto warm rice. Peanuts were crunched happily ever after.
We will send you:
- 1 Block of tofu (non-GMO)
- 100g String peas (sugar snap peas or snow peas)
- 225g Mushrooms
- 2 Garlic cloves
- 15ml Toasted sesame oil
- 25g Chopped peanuts
- 160g White rice
- 45ml Ponzu lime sauce
- 225g Bok choy tips
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
5 g
Sodium
1410 mg
Total Carb
89 g
Sugars
8 g
Protein
44 g
Fibre
13 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Quarter the mushrooms.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod.
- Mince the garlic.
Toast the peanuts
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 min., until lightly browned.
- Add ⅓ of the garlic and ⅓ of the spices.
- Cook, stirring often, 30 sec. to 1 min., until the peanuts are fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the stir-fry
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned.
- Add the bok choy, string peas and remaining garlic.
- Sauté, 2 to 3 min., until tender.
- Add the sesame oil, ponzu and remaining spices.
- Cook, stirring often, 1 to 2 min., until combined; season with S&P.
Cook the tofu
- Meanwhile, pat the tofu dry and cut into medium cubes; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
- Transfer to the pan of vegetables.
Plate your dish
- Divide the rice between your plates.
- Top with the stir-fry.
- Garnish with the peanuts. Bon appétit!
