This veg-forward rice bowl has protein in the shape of tofu cubes and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavor on everything: fluffy rice, tender green beans, and crunchy candied peanuts. Move over bland tofu, this bowl is bursting with flavor.
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
1 unit
Lime
6 ounce
Green Beans
1 unit
Tofu
(Contains: Soy)
¾ cup
Jasmine Rice
½ ounce
Peanuts
(Contains: Peanuts)
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
1 tablespoon
Sesame Seeds
1 unit
Veggie Pho Stock Concentrate
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim green beans if necessary. Pat tofu dry with paper towels, then dice into ½-inch pieces. Zest and quarter lime.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. • Microwave until tender, 1-2 minutes; drain. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.
• Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water to a large, preferably nonstick, pan over medium-high heat. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer peanuts to a small bowl. Wash out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Carefully add tofu to pan and season with salt and pepper. Cook, turning occasionally, until browned all over, 5-10 minutes. • Add green beans, stock concentrate, chili sauce, half the bulgogi sauce, 2 TBSP water, 1 TBSP butter, and juice from two lime wedges. (For 4 servings, use all the bulgogi sauce, 3 TBSP water, 2 TBSP butter, and juice from four lime wedges.) Cook, stirring, until everything is coated in sauce, 1-2 minutes.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. • Divide rice between bowls and top with tofu mixture. Garnish with peanuts and sesame seeds. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty sauce, with some finding it deliciously sweet and others wishing for more spice 🌶️.
- Ease of prep: First-time tofu cooks found it surprisingly easy, though some wanted clearer instructions for optimal texture.
- Suggestions: Consider adding more veggies like broccoli or bell peppers; some recommend air frying or coating tofu in cornstarch for crispiness.
- Portions: Several felt it needed more green beans or additional vegetables for a more satisfying meal.
- Texture: Some found the tofu too firm or rubbery; others praised its texture when cooked properly.
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