Ginger Fried Rice
with Lettuce Cups & Crispy Indian Butter Tofu
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn or cut into 1-inch pieces
- 4 oz Indian Butter sauce (divided)
- 2 dried makrut lime leaves, crumbled
- 1 oz fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 Roma tomatoes, roughly chopped
- 8.8 oz precooked brown rice
- 1 oz sweet chile sauce
- 1 romaine heart
- ½ oz fresh cilantro, tender leaves picked and left whole
- 1 lime, cut into 4 wedges
- ¼ cup peanuts
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Position oven rack in the center and set oven to broil. Add tofu, just half the butter sauce, a pinch of salt and pepper to a baking sheet lined with foil. Broil until tofu edges are golden brown and tofu feels firm, 10 to 12 minutes. TIP: The butter sauce might be burnt on the sheet pan; that is okay. The tofu won’t be.
Heat 2 tbsp olive oil over medium heat in a large nonstick skillet. Add lime leaves, ginger, garlic, and tomato and cook until fragrant and tomato is softened, 4 to 5 minutes. Add precooked rice, sweet chili sauce, and a pinch of salt and stir to combine. Cook rice undisturbed until it begins to brown and crisp, 6 to 7 minutes. Stir to incorporate ingredients. Cover and keep warm. (4-serving meal: use 4 tbsp olive oil)
Fill lettuce cups with ginger fried rice and divide between plates. Add crispy Indian butter tofu and drizzle remaining sauce. Top with peanuts, cilantro, and lime juice. Tuck in!
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