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Spicy Chipotle Tofu & Rice Bowls with Avocado and Marinated Vegetables
15 min prep time
20 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Spicy Chipotle Tofu & Rice Bowls with Avocado and Marinated Vegetables
To top a bed of hearty brown rice, you’ll coat bites of seared tofu with fiery chipotle paste, then temper the bold flavors with creamy avocado, crisp marinated vegetables, and a dollop of cooling yogurt.
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15 min prep time
20 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Press the tofu: Fill a medium pot 3/4 of the way up with water. Heat to boiling on high. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid, at least 10 minutes.
- Cook the rice: Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly.
- Prepare the ingredients & marinate the vegetables: Meanwhile, wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. In a large bowl, combine the sliced cabbage and halved tomatoes. Add the vinegar and season with salt (optional) and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt (optional) and pepper.
- Sear the tofu: While the vegetables marinate, transfer the pressed tofu to a cutting board; medium dice. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt (optional) and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned on all sides.
- Finish the tofu & serve your dish: Move the seared tofu to one side of the pan. To the other side, add the tomato paste, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the tofu is coated and the sauce is thickened. Turn off the heat. Season the yogurt with salt (optional) and pepper. Serve the cooked rice topped with the finished tofu, marinated vegetables, sliced avocado, and seasoned yogurt. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 640
-
Total Fat
24g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 170mg
-
Total Carbohydrate
75g
- Dietary Fiber 11g
- Total Sugars 12g
- Added Sugars 0g
- Protein 31g
- Potassium 1600mg
- Phosphorous 0mg
Ingredients
firm tofu
14 oz
brown rice
1/2 cup
garlic
2 clove
green cabbage
1/2 lbs
grape tomatoes
4 oz
rice vinegar
2 tbsp
avocado
1
olive oil
2 tsp
tomato paste
2 tbsp
chipotle paste
2 tsp
water
1/2 cup
Plain Nonfat Greek yogurt
1/2 cup
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