In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus
2 Servings, 760 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.
Nutrition per serving
Calories 760, Total Fat 31g (40% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 480mg (21% DV), Total Carb. 89g (32% DV), Fiber 12g (43% DV), Total Sugars 14g (Incl. 7g Added Sugars, 14% DV), Protein 30g
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.
Wash produce before use
1
Cook 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
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
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 as much of the remaining sambal oelek as you like and serve.