Tangy Ginger Tofu & Green Bean Bowls
with Rice, Wonton Strips & Spicy Mayo
- Fish
- Soy
- Wheat
- Eggs
- Milk
Golden pan-seared tofu and tender-crisp green beans are tossed in a tangy ponzu-ginger sauce, then served over buttery rice. Crunchy wonton strips add a satisfying crackle, while a drizzle of spicy mayo and Sriracha bring a creamy, fiery finish to each bowl.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2.5 teaspoon
Rice Wine Vinegar
8 ounce
Green Beans
1 unit
Tofu
(Contains: Soy)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
1 teaspoon
Sriracha
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
While rice cooks, wash and dry produce.
Trim green beans if necessary; halve crosswise.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes.
While rice cooks, wash and dry produce.
Trim green beans if necessary; halve crosswise.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Flip tofu pieces, then stir in green beans. Continue to cook, stirring occasionally, until tofu is golden brown and green beans are browned and tender, 3-5 minutes.
Stir ponzu mixture into pan with tofu and green beans. Cook, stirring often, until slightly thickened, 1 minute more.
Taste and season with salt and pepper if desired.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls. Top with tofu and green bean stir-fry; garnish with wonton strips. Drizzle with spicy mayo and any remaining Sriracha to taste. Serve.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls. Top with pork and green bean stir-fry; garnish with wonton strips. Drizzle with spicy mayo and any remaining Sriracha to taste. Serve.
