Sesame-Soy Tofu Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• cilantro
  ¼ oz
• cooking oil
  1 tsp
• crispy fried onions
  2 unit
• jasmine rice
  1.5 c
• lime
  1 unit
• mayonnaise
  4 tbsp
• salt
• sesame dressing
  3 oz
• shredded carrots
  8 oz
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  1/2 c
• tofu
  2 unit

🍳 Cookware

• small pot
• zester
• small bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , {1¼%cup} water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes ( ⏱️ 18 minutes ). Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Using a zester , zest and quarter lime . Roughly chop cilantro . In a small bowl , combine mayonnaise with sriracha to taste.

   lime: 1 unit, cilantro: ¼ oz, mayonnaise: 4 tbsp, sriracha: 2 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add tofu and a big pinch of salt . Cook, breaking up meat into pieces, until browned, 3-4 minutes ( ⏱️ 4 minutes ). Stir in shredded carrots , sesame dressing , 2½ TBSP sweet soy glaze , and ½ tsp sugar . (Be sure to measure the sweet soy glaze; we sent more.) Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more ( ⏱️ 4 minutes ). Taste and season with salt and black pepper . Turn off heat.

   cooking oil: 1 tsp, tofu: 2 unit, salt, shredded carrots: 8 oz, sesame dressing: 3 oz, sweet soy glaze: 1/2 c, sugar: 1 tsp, salt, black pepper
4. 

   4

   Fluff rice with a fork; stir in lime zest and butter . Season with salt and pepper. Divide rice between bowls; top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

   butter: 2 tbsp, crispy fried onions: 2 unit