Yucatan Citrus Tofu Bowls

🥘 Ingredients

• Smoky Red Pepper Crema
  2 tbsp
• Southwest spice blend
  1 packet
• Tex-Mex paste
  2 tbsp
• ancho chili powder
  1 tsp
• black pepper
  ½ tsp
• butter
  1 tbsp
• cilantro
  1 bunch
• jasmine rice
  ½ cup
• lime
  2 pieces
• long green pepper
  2 pieces
• mandarin orange
  2 pieces
• olive oil
  2 tbsp
• red onion
  1 piece
• salt
  1 tsp
• sugar
  ¼ tsp
• tofu
  12 oz
• water
  2 tbsp, 1¼ cups

🍳 Cookware

• small bowl
• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Zest and juice mandarin orange , then quarter lime . Halve, peel, and thinly slice red onion . Core and slice long green pepper crosswise into strips. Roughly chop cilantro . Press tofu and crumble into bite-sized pieces.

   mandarin orange: 2 pieces, lime: 2 pieces, red onion: 1 piece, long green pepper: 2 pieces, cilantro: 1 bunch, tofu: 12 oz
2. 

   2

   In a small bowl , combine Tex-Mex paste , lime zest, mandarin juice, lime juice, half the Southwest spice blend , half the ancho chili powder , and water . Stir until smooth and set aside.

   Tex-Mex paste: 2 tbsp, Southwest spice blend: 1 packet, ancho chili powder: 1 tsp, water: 2 tbsp
3. 

   3

   In a small pot , combine jasmine rice , water , remaining Southwest spice blend, and a pinch of salt . Bring to a boil, cover, and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, water: 1¼ cups, salt: 1 tsp
4. 

   4

   While rice cooks, in a microwave-safe small bowl , combine ¼ of the red onion, lime juice, sugar , and a pinch of salt. Microwave until onion is softened ⏱️ 1 minute . Set aside. In a third small bowl , combine Smoky Red Pepper Crema and a pinch of black pepper . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sugar: ¼ tsp, Smoky Red Pepper Crema: 2 tbsp, black pepper: ½ tsp
5. 

   5

   Heat olive oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until slightly softened ⏱️ 3 minutes . Add another drizzle of olive oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender ⏱️ 4 minutes . Transfer to a plate.

   olive oil: 1 tbsp
6. 

   6

   Heat olive oil in same pan over medium-high heat. Add tofu and cook, breaking up pieces, until browned ⏱️ 4 minutes . Stir in cooked veggies and marinade. Cook until thickened ⏱️ 1 minute . Turn off heat.

   olive oil: 1 tbsp
7. 7

   Fluff rice with a fork; stir in butter and season with salt to taste. Divide rice between bowls and top with tofu and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Serve with any remaining lime wedges on the side.

   butter: 1 tbsp