Vietnamese Shaking Tofu

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  2 medium or 220g

• Limes

  Raw

  1 fruit or 67g

• Peanuts

  All types, raw

  1 oz or 28g

• Basil

  Spices, dried

  28g

• Tofu

  Raw, firm, prepared with calcium sulfate

  12 oz or 340g

• Cornstarch

  3 tbsp or 23g

• Teriyaki sauce

  Ready-to-serve

  200g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Recipe from https://www.homechef.com/meals/vietnamese-shaking-tofu
2. Prepare Ingredients Stem, seed, and slice red bell pepper into ½" dice. Halve and peel onion. Cut halves into ¼" slices. Zest lime, halve, and juice. Coarsely chop peanuts. Stem basil and coarsely chop.
3. Crumble the Tofu In a mixing bowl, use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with a pinch of salt and pepper. Toss with cornstarch, coating tofu completely.
4. Sear the Tofu Heat a large non-stick over high heat. Add 1 Tbsp. olive oil and tofu crumbles to hot pan. Stir often until browned and crispy, 8-10 minutes. Tofu will continue to break up as it's stirred. Transfer tofu to a plate. Reserve pan; no need to wipe clean.
5. Cook the Vegetables Return pan used to cook tofu to high heat. Add 2 tsp. olive oil, bell pepper, and 1 cup onion (or more, if you're an onion lover). Cook until crisp-tender, 2-3 minutes.
6. Finish the Tofu Add tofu, teriyaki glaze, 1 tsp. lime juice, and a pinch of lime zest to vegetables. Add Sriracha (to taste) and combine thoroughly. Cook until warmed through, 1-2 minutes.
7. Finish the Dish Place tofu and vegetables on a plate or in a shallow bowl. Garnish with peanuts and basil.

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• Vietnamese Tofu and Noodle Salad