Tofu fried rice with bok choy and peas

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

Signature Sauce

Tofu fried rice with bok choy and peas

Family-Friendly, Dairy-Free, Gluten-Free, Vegan

2 Servings, 730 Calories/Serving

25–40 Minutes

With tofu, rice, and plenty of vegetables, this fried rice is healthy for sure. And thanks to our vegan oyster sauce, it’s incredibly delicious. What more can you ask for?

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 3 organic scallions
  • ½ pound Hodo organic braised tofu
  • 1 or 2 heads organic baby bok choy (about ½ pound total)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ¼ cup peas
  • Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - fresh garlic - molasses - fresh ginger - porcini powder)
  • 1 tablespoon sesame oil

Nutrition per serving

Calories: 730, Protein: 28g (56% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 7g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 850mg (35% DV), Carbohydrates: 90g (30% DV), Total Sugars: 7g, Added Sugars: (molasses, tofu contains brown sugar): 1g (2% DV).
Contains: Tree Nuts (coconut), 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, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • 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.
  • Cut the tofu into ¼-inch pieces.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice on the diagonal.

3

Cook the fried rice

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the mirepoix and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tofu and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the bok choy and rice and cook until the bok choy starts to wilt, 1 to 2 minutes.
Remove from the heat and stir in the peas, “oyster sauce” blend, and sesame oil. Season to taste with salt and pepper.

Serve

Transfer the fried rice to individual bowls, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Separate the white and green parts of the scallions.
  • Garnish with the scallions.