Soy & Scallion Tofu Rice Bowls
with Edamame & Garlic-Sautéed Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Tofu or not tofu? You may not even recognize it in this nifty recipe, which gives the trusty vegetarian ingredient a whole new treatment. Try grating it into fine shreds, tossing it with aromatics, and frying it with a salty-tangy combo of soy sauce and rice vinegar. The result: total transformation! Upload it with scallions, nibbles of edamame and Asian greens sautéed with garlic into waiting bowls of warm white rice.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 2 Scallions
- 1 Block of tofu (non-GMO)
- 30ml Rice vinegar
- 9g Cornstarch
- 100g Edamame (or green peas)
- 160g White rice
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Grater
Oil
Salt
Total Fat
20 g
Saturated Fat
3 g
Sodium
1820 mg
Total Carb
124 g
Sugars
35 g
Protein
43 g
Fibre
11 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 bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Grate the tofu. Thinly slice the scallions. Mince the garlic. In a medium bowl, combine the tofu, ⅔ of the garlic, ⅔ of the scallions and ⅔ of the spices.
Cook & coat the tofu
In a small bowl, combine the cornstarch and 1 tbsp water (double for 4 portions). In a large pan, heat a thin layer of oil on medium. Add the tofu and cook, stirring frequently, 6 to 8 min., until beginning to brown. Add ⅔ of the soy sauce, ⅔ of the vinegar, the edamame, cornstarch mixture and ⅔ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined and thickened.
Sauté the yu choy
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until beginning to soften; season with the remaining spices.
Make the sauce & serve
In a second small bowl, combine the remaining soy sauce and vinegar. Divide the rice between your bowls. Top with the tofu and yu choy. Drizzle with the sauce. Garnish with the remaining scallions. Bon appétit!
