Crispy tofu stir-fry with sweet Sichuan sauce and jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Crispy tofu stir-fry with sweet Sichuan sauce and jasmine rice

Crispy tofu stir-fry with sweet Sichuan sauce and jasmine rice

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 750 Calories/Serving

30–45 Minutes

Our signature sweet Sichuan sauce makes this vegan dinner—complete with ultra-crisp tofu and plenty of vegetables— a breeze to whip up.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • ½ pound Hodo organic braised tofu
  • 3 tablespoons gluten-free cornstarch
  • 1 or 2 cloves organic peeled fresh garlic
  • 3½ ounces organic maitake or other specialty mushrooms
  • 1 organic orange or other bell pepper
  • 3 organic scallions
  • Sunbasket sweet Sichuan sauce base (maple syrup - gluten-free tamari - rice vinegar - ginger)
  • 1 tablespoon sambal oelek (optional)
  • 2 ounces organic shredded carrots
Ingredient IQ
The secret to crisp tofu and other fried foods is to dredge them first in cornstarch, flour, or another equally starchy coating. The starch absorbs excess moisture, and once the food hits the hot oil, the granules in the starch expand to form a taut, crisp web.

Nutrition per serving

Calories 750, Total Fat 32g (41% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 670mg (29% DV), Total Carb. 89g (32% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 8g Added Sugars, 16% DV), Protein 27g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the tofu.

2

Prep and crisp the tofu

  • Pat the tofu dry with paper towels; crumble the tofu into corn-kernel-size pieces.
In a medium bowl, add the cornstarch and season generously with salt and pepper. Add the tofu and toss to coat.
In a wok or large frying pan over medium-high heat, warm 3 tablespoons [6 TBL] oil until hot but not smoking. Working in batches if needed, add the tofu and cook, stirring occasionally, until crisp and lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer the tofu to a paper-towel-lined plate and season with salt and pepper. Wipe out the pan.
While the tofu cooks, start preparing the vegetables.

3

Prep the vegetables and sauce

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the stem ends from the maitake mushrooms; separate the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In a small bowl, stir together the sweet Sichuan sauce base, 1 tablespoon [2 TBL] water, and as much sambal oelek as you like.

4

Cook the stir-fry

In the same pan used for the tofu, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the garlic, mushrooms, bell pepper, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables just start to soften, 2 to 3 minutes.
Add the Sichuan sauce mixture and bring to a boil. Reduce to a simmer and cook until thickened slightly, 1 to 2 minutes. Stir in the tofu and carrots and cook until the tofu is warmed through and the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates and top with the stir-fry. Garnish with the green parts of the scallions and, if desired, any remaining sambal oelek and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Pat the tofu dry and crumble.
  • Press the garlic (if you have a press).
  • Garnish with the scallions.
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