Tex-Mex Tofu Bowl
with green chili aioli and corn
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Eggs, Soy
Chef
Patrick Le Beau
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 1 Tbsp. Taco Seasoning
- 5 oz. Corn Kernels
- 2 Roma Tomato
- 1 Poblano Pepper
- 3 Tbsp. Cornstarch
- 2 Green Onion
- ¾ cup Jasmine Rice
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2 fl. oz. Green Chili Aioli
- 1 Lime
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories963
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Carbohydrates101g
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Fat53g
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Protein25g
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Sodium1399mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 prep
½ inch dice and press tofu juice lime dice poblano ¼ inch dice tomato ¼ inch slice and separate green onions
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2 cooking rice
standard cooking time w/ ¼ t salt
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3 cooking veg
large nonstick 2 t oil, medium high heat add poblano, corn and green onion bottoms, cook 3 minutes, stir cook 2 minutes add tomatoes cook 1 more minute, season with pinch salt and lime juice remove from pan, wipe clean and return to medium high heat
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4 tofu
3T oil, medium high heat combine cornstarch, ¼ t salt and seasoning blend toss tofu with mixture and place in pan with hot oil, sear 3 minutes, flip cook another 2-3 minutes, turning until golden brown remove from pan to plate lined with paper towels
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5 plate
fold green onion tops into rice, top with veg mix, tofu and drizzle with sauce to taste
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