Szechuan Tofu with Sticky Rice

Szechuan Tofu with Sticky Rice

and Ponzu Glazed Vegetables

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Tender mushrooms and asparagus in a ginger scented ponzu sauce will bring your senses alive. Sticky white rice and crispy tofu are a great accompaniment to the flavorful vegetables and sauce. You will love the bold flavors and textures in this low fat, high protein dish. A crisp asian slaw adds a fresh and citrusy note!

  • Servings: 2 or 4
  • Calories: 960 per serving
  • Est. Cooking Time: 50 min
  • Allergens: Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Light Wheat

INGREDIENTS:

  • Thai Chile Pepper
  • Potato Starch
  • Baby Carrots
  • Tamari Sauce
  • Fresh Ginger
  • Shredded Red Cabbage
  • Sticky Calrose Rice
  • Vegetable Base
  • Baby Bok Choy
  • Tofu
  • Cilantro
  • Lime
  • Garlic Cloves
  • Maitake Mushrooms
  • White Sesame Seeds
  • Maple Syrup
  • Asparagus
  • Sesame Oil
  • Apple Cider Vinegar
  • Sesame Oil

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Medium Bowl
  • Medium Saute Pan
  • Peeler
  • Small Saucepot with Lid
  • Small Saute Pan

FROM YOUR PANTRY:

  • Salt
  • Olive Oil

INGREDIENTS 411:

  • Ingredients are gluten-free, but not handled in a gluten-free facility.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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