Spicy summer tofu stir-fry with pineapple and bell pepper

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

Spicy summer tofu stir-fry with pineapple and bell pepper

Spicy summer tofu stir-fry with pineapple and bell pepper

Dairy-Free, Vegan, Spicy, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

Summertime (just barely!) and the cookin’ is easy: 20 minutes, our chile-mango blend, and some Hodo tofu make this just the thing to whip up quickly on a warm night.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 jasmine rice
  • 10 ounces Hodo organic firm tofu
  • 1 head organic baby bok choy
  • 1 organic red or other bell pepper
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • ¼ pound organic chopped pineapple
  • 2 tablespoons gluten-free tamari
  • Sunbasket spicy chile-mango blend (mango - gochujang)
Shine from the Inside Out
Most store-bought Asian sauces contain added sugar, but our delicious Korean chile-mango blend has a spicy kick that’s balanced by tangy-sweet pureed mango. At Sunbasket, we like to leverage a fruit’s natural sugars to lend sweetness to a dish, while also delivering fiber and other good-for-you nutrients in every bite.
Ingredient IQ
A spicy-sweet Korean hot sauce, gochujang (like kimchi) is a powerhouse of Korean cooking that we think belongs in everyone’s pantry. It brings a hit of sweetness, umami, and medium heat to anything it touches.

Nutrition per serving

Calories 640, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 810mg (35% DV), Total Carb. 100g (36% DV), Fiber 12g (43% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains: Wheat, 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.

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 1¼ cups [2¼ 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 stir-fry.

2

Prep the stir-fry ingredients

  • Cut the tofu into 1-inch pieces.
  • Trim the root end from the bok choy; cut the bok choy into 1-inch pieces.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

3

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Add the bok choy, bell pepper, garlic, and pineapple and cook, stirring occasionally, until the bok choy and pepper are crisp-tender, 2 to 4 minutes.
Stir in the scallions, tamari, 1 tablespoon [2 TBL] water, and as much chile-mango blend as you like and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the tofu stir-fry, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Measure the garlic.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.