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

Dairy-Free, Spicy, Vegan

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.

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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.
  • 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, Protein: 32g (64% DV), Fiber: 12g (48% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 810mg (34% DV), Carbohydrates: 100g (33% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
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.