Vegan Fried Tofu with Loaded Garden Rice
with Sweet Chili Katsu Sauce
Tender tofu transforms into the star of the show in this satisfying dinner. First, it's tossed in a mix of flour and cornstarch and pan-fried, transforming into a golden, crispy-crunchy treat with pillowy soft interior. Fragrant fried rice, bejeweled with tender-crisp carrots and sparkling sweet peas and scallions, provides a fittingly tasty place to nestle the tofu. Finish with a drizzle of a tangy, sweet, and savory katsu sauce and sprinkling of scallion greens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tofu
(Contains Soy)
1 unit
Yellow Onion
6 ounce
Carrots
2 unit
Scallions
¾ cup
Jasmine Rice
1 unit
Pho Concentrate
½ cup
Flour
(Contains Wheat)
2 tablespoon
Cornstarch
4 ounce
Peas
1 tablespoon
Sesame Oil
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 tablespoon
Katsu Sauce
(Contains Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim, peel, and quarter carrots lengthwise; then thinly slice crosswise into quarter-moons.
• Heat a drizzle of oil and half the sesame oil (you’ll use the rest later) in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until Step 6.
• Heat a drizzle of oil in a large pan over medium heat. Add onion, carrots, and a pinch of salt; stir to combine. Cover and cook, stirring twice, until lightly browned and almost tender, 5-7 minutes. • Uncover and stir in peas and 1⁄4 cup water. Cook, stirring occasionally, until veggies are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• Halve tofu crosswise, then halve each piece horizontally through the middle to make four thinner squares (eight squares for 4 servings). Pat dry with paper towels; season all over with salt and pepper. • In a medium bowl, whisk together flour, cornstarch, 1⁄2 tsp salt, and a pinch of pepper. Whisk in 1⁄3 cup cold water (2⁄3 cup for 4). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter- like consistency.
• Heat a 1⁄2-inch layer of oil in pan used for veggies over medium-high heat. • Add tofu to bowl with batter. Gently turn to evenly coat on all sides. • Once oil is shimmering, add coated tofu to pan. Cook until golden brown, 2-3 minutes per side. • Transfer to a paper-towel-lined plate.
• Once rice is done, add veggies, soy sauce, half the scallion greens, and remaining sesame oil to pot. Stir to combine. Taste and season with salt and pepper if desired.
• In a second medium microwave-safe bowl, combine katsu, hoisin, chili sauce, and 1 tsp water (2 tsp for 4 servings). Microwave until warm, 20-30 seconds. • Halve each piece of tofu diagonally. • Divide rice between bowls and top with tofu. Drizzle with sauce and sprinkle with remaining scallion greens. Serve.
