Informations supplémentaires
25 min.
|
1100 kcal
|
easy
|
Printable version
1. Cook Rice
Rinse and drain the rice in a fine mesh sieve. Add rice to a small pot with 1¼ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook rice for 15–18 minutes or until grains are tender.
2. Prepare Ingredients
Meanwhile, drain tofu and pat dry with paper towel. Dice tofu into 3/4 inch cubes. Cut bell peppers in half and remove stem and seeds. Dice bell peppers into 1 inch pieces. Trim ends from snow peas. Thinly slice green onion. Chop the garlic.
3. Prepare Sauce
In a small bowl, whisk together 1/3 cup cold water with cornstarch until dissolved. Whisk in sauce blend, garlic, ginger, brown sugar and sesame oil. Add sambal oelek to taste.
4. Cook Stir-Fry
Heat 2 tbsp. oil in a large non-stick skillet over medium-high. Add tofu and cook for 4–5 minutes, turning occasionally, until all sides are golden. Add bell peppers, snow peas and onion to skillet and cook for 2–3 minutes, stirring occasionally until vegetables are tender. Reduce heat to medium-low, add prepared sauce, peanuts and half of the green onion and stir together. Cook for 2–3 minutes until sauce is thickened and vegetables are cooked.
5. Finish and Serve
Stir sesame seeds into rice. Divide rice between serving bowls and top with stir-fry. Garnish with remaining green onion. Enjoy!
300gTofu
155gJasmine Rice
45gRoasted Diced Peanuts
2unitGreen Onion(s)
125gMini bell pepper
1unitWhite Onion(s)
2unitGarlic Clove(s)
1unitGinger
98mlSauce Blend (allergens: sulhpites, soya)
15mlSesame Oil
8gCornstarch
30mlSambal Oelek
32gBrown Sugar
10gSesame Mix (allergen: sesame)
What you need
Whisk, Bowls, Sieve, Small pot, Large non-stick skillet
1100 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
117g
39%
fat
52g
80%
cholesterol
0mg
fiber
7g
28%
protein
46g
saturated
5g
25%
sodium
1570mg
65%
sugar
32g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg