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Sweet Chili Tofu Rice Bowls

Sweet Chili Tofu Rice Bowls

with Green Beans & Candied Peanuts

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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.

Tags:No OvenSpicyVeggie
Allergens:SoyPeanutsWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

6 ounce

Green Beans

1 unit

Tofu

(ContainsSoy)

¾ cup

Jasmine Rice

½ ounce

Peanuts

(ContainsPeanuts)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate104 g
Sugar30 g
Dietary Fiber4 g
Protein14 g
Cholesterol30 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Paper Towel
Small pot
Medium Bowl
Plastic Wrap
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.