Protein Boost | Tofu & Saucy Shiitake Mushrooms over Roasted Veggies
with Ginger-Scented Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Presenting three veggies, two ways. Originally from East Asia, shiitake mushrooms are sought after the world over for their umami flavour and buttery texture—they need nothing more than a quick sauté to show their best sides. Swirled with citrusy ponzu, sweet soy and ginger, they become a deliciously saucy topper for zucchini and broccoli, oven-roasted until tender and browned. Jasmine rice releases its own fragrances of ginger and spices as it’s spooned out.
We will send you:
- 20g Ginger
- 200g Broccoli florets
- 90g Shiitake mushrooms
- 1 Green zucchini
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 30ml Sweet soy sauce
- 1 Block of tofu (non-GMO)
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
4 g
Sodium
2220 mg
Total Carb
105 g
Sugars
25 g
Protein
40 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ¼ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 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.
Start the vegetables
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ¼ of the remaining spices and S&P. Roast, 7 to 9 min., until partially cooked.
Mise en place
Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. In a medium bowl, combine the zucchini, a drizzle of oil and ⅓ of the remaining spices. Remove the stems from the mushrooms; thinly slice.
Finish the vegetables & roast the tofu
Pat the tofu dry with paper towel and cut into large cubes; drizzle with oil and season with S&P. When the broccoli is partially cooked, remove from the oven and add the zucchini and tofu. Roast, stirring halfway, 8 to 10 min., until browned and tender.
Make the sauce
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 2 to 4 min., until beginning to brown. Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant. Add the ponzu, soy sauce and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until beginning to thicken.
Plate your dish
Divide the rice between your plates. Top with the vegetables and tofu. Spoon the sauce over. Bon appétit!
