Maple-Sriracha Tofu, Squash & Sweet Pepper
over Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
710
/serving
Springtime is about waking up and getting a new start on life. Maple syrup reminds you that the sap is flowing while sriracha gives you a kick in the pants. Along with some soy, they make a killer sauce for this vegetarian meal. Roasted tofu, butternut squash and sweet pepper get a dusting of sweet, gochugaru-laced sesame spices and finish with a broil for crisped edges and colour. Serve over fragrant jasmine rice, with scallion tops to top things off.
We will send you:
-
2
Scallions
-
1
Sweet pepper
-
200g
Diced butternut squash
-
1
Block of tofu (non-GMO)
-
157g
Jasmine rice
-
30ml
Maple syrup
-
15ml
Sriracha
-
30ml
Soy sauce (low sodium)
-
12.5g
Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
<!–
Total Fat
18 g
Saturated Fat
3 g
Sodium
1790 mg
Total Carb
103 g
Sugars
24 g
Protein
38 g
Fibre
8 g
–>
Total Fat
18 g
Saturated Fat
3 g
Sodium
1790 mg
Total Carb
103 g
Sugars
24 g
Protein
38 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Start the tofu & vegetables
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. Core and thinly slice the sweet pepper. On a lined sheet pan, toss the tofu, sweet pepper and squash with a drizzle of oil, the spices and S&P. Roast, 7 to 9 min., until partially cooked.
Mise en place
Meanwhile, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a small bowl, make the sauce by combining the maple syrup, soy sauce, sriracha (add ½ for medium spicy) and white bottoms of the scallions.
Finish the tofu & vegetables
When the tofu and vegetables are partially cooked, remove from the oven and drizzle with the sauce; stir well. Roast, 7 to 9 min., until tender. Switch the oven to broil, 2 to 3 min., until browned and crispy.
Plate your dish
Divide the rice between your bowls. Top with the tofu and vegetables. Garnish with the green tops of the scallions. Bon appétit!
