Sesame Soy Tofu Bowls
with Shredded Carrots, Buttery Garlic Rice & Sriracha Mayo
Beyond just “having a moment,” bowls have become a pillar of our meals. Everything’s better in a bowl! (Nice knowing you, plates.) The customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Buttery garlic rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo. One bite will have you totally bowled over.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 ounce
Shredded Carrots
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
5 teaspoon
White Wine Vinegar
¾ cup
Jasmine Rice
1 clove
Garlic
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince garlic. • In a small pot, heat a drizzle of oil over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. • Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar. • Transfer to a second small bowl and cover to keep warm.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in half the vinegar, remaining sesame oil, 2 1⁄2 TBSP sweet soy glaze, and 1⁄2 tsp sugar (all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar for 4 servings). Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes. • Remove from heat. Taste and season with salt and pepper if desired.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.
