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

Braised tofu and escarole stir-fry with Bhutan red rice

Gluten-Free Friendly, Vegetarian, Protein Plus

2 Servings, 750 Calories/Serving

45 Minutes

Stir frying isn’t difficult but it does require organizational skills. Get all your ingredients ready and have them close to your stove, so you can work quickly. And don’t worry if you don’t have a wok, a sauté pan works just fine.

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.

¾ cup Bhutan red rice
1 tablespoon black sesame seeds
12 ounces Hodo Soy firm tofu
10 ounces turnips
2-3 garlic cloves
½ ounce ginger
10 ounces escarole
½ teaspoon kimchee chile flakes
Stir-fry sauce (rice wine vinegar-honey-tamari-mirin)
¼ cup fried shallots
1 tablespoon black sesame seeds
12 ounces Hodo Soy firm tofu
10 ounces turnips
2-3 garlic cloves
½ ounce ginger
10 ounces escarole
½ teaspoon kimchee chile flakes
Stir-fry sauce (rice wine vinegar-honey-tamari-mirin)
¼ cup fried shallots

Nutrition per serving

Calories 750, Total Fat 31g (40% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 720mg (31% DV), Total Carb. 91g (33% DV), Fiber 14g (50% DV), Protein 29g

Instructions

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

Wash produce before use

Cook the rice

In a sauce pot, combine the rice with 1½ cups of salted water. Bring to a boil, reduce to a simmer, cover, and cook until the water has absorbed and the rice is tender, 18 to 20 minutes.
While the rice cooks, toast the sesame seeds and prepare the vegetables for the stir fry.

Toast the sesame seeds

In a frying pan over medium heat, cook the black sesame seeds until fragrant and lightly toasted, 3 to 5 minutes. Transfer to a plate to cool.

Prep the stir-fry ingredients

Cut the tofu in half lengthwise and then into ½-inch pieces.
Peel the turnips and cut into ½- inch wedges.
Mince the ginger and garlic.
Wash the escarole and chop into 2-inch pieces.

Cook the tofu

In a frying pan over medium heat, warm ¼ cup oil until hot but not smoking. Add the tofu and cook, turning once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel lined plate to drain.

Cook the stir-fry

Drain all but 2 tablespoons oil from the pan. Add the turnips in single layer and cook, turning once, till tender and golden brown, 3 to 4 minutes on each side. Add the ginger, garlic and chile (if using), and cook until fragrant, about 1 minute. Add the escarole, tofu and stir-fry sauce and cook until the escarole is just wilted, 2 to 3 minutes.

Serve

Divide the stir-fry evenly between two plates and garnish with the black sesame seeds and fried shallots. Serve with the rice.

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