Taqueria Tofu Bowls
with Corn Esquites, Sour Cream, Hot Sauce & Cilantro
- Milk
- Soy
- Eggs
Southwest-spiced tofu is seared until golden, then simmered in a savory stock concentrate sauce until glossy and tender. It's served over fluffy jasmine rice and topped with corn esquites—charred corn tossed in a smoky chili mayo and melted Monterey Jack. A cool dollop of sour cream, a drizzle of hot sauce, and fresh cilantro bring all the taqueria vibes home.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Tofu
(Contains: Soy)
1 teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups water 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.
While rice cooks, wash and dry produce.
Quarter lime.
In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
Drain corn, then pat very dry with paper towels.
Heat a drizzle of oil in a large pan over high heat. (TIP: If using a nonstick pan, heat without oil.) Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.
Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.
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 ¾-inch cubes.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add tofu, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until tofu is browned, 4-6 minutes.
Stir in stock concentrate and ¼ cup water (⅓ cup water for 4). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.
While tofu cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Season with salt and pepper to taste. Add a squeeze of lime juice if desired.
Fluff rice with a fork and season with salt and pepper.
Divide rice between bowls and top with tofu, corn esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.
