with Charred Corn & Pickled Jalapeño Salsa
Smoky BBQ tofu meets Tex-Mex flavors in this vibrant rice bowl! Charred corn, tangy pickled jalapeños, and herbaceous chimichurri rice create a symphony of textures and tastes. Each forkful delivers tender tofu, pop-in-your-mouth corn, and incredibly flavorful rice.
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Corn
2 unit
BBQ Sauce
4 tablespoon
Jasmine Rice
0.5 cup
White Wine Vinegar
5 teaspoon
Tofu
1 unit
Jalapeño
1 unit
Tomato
1 unit
Lime
0.5 unit
Scallions
2 unit
Tex-Mex Paste
0.5 unit
Chimichurri
2 ounce
Sugar
1.25 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
- In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes.
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Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Drain corn, then pat dry with paper towels. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Trim and thinly slice scallions. Dice tomato into ¼-inch pieces. Quarter lime.
- Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ¾-inch cubes.
- Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-5 minutes. TIP: Cover pan if corn begins to pop.
- Turn off heat; transfer to a medium bowl. Wipe out pan.
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Meanwhile, in a small microwave-safe bowl, combine jalapeño, vinegar, 1 TBSP water (2 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds.
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Carefully remove plastic wrap; stir and set aside to pickle.
- In a second small bowl, combine BBQ sauce, stock concentrate, half the Tex-Mex paste (all for 4 servings), and ¼ cup water (½ cup for 4).
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Heat sauce mixture in pan used for corn over medium-high heat. Cook, stirring occasionally, until thickened, 2-3 minutes.
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Add tofu and cook, stirring constantly, until thoroughly coated and warmed through, 1-2 minutes.
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Remove from heat.
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Fluff rice with a fork; stir in chimichurri.
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To bowl with charred corn, add pickled jalapeños (draining first), tomato, scallions, juice from half the lime (whole lime for 4 servings), salt, and pepper.
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Divide chimichurri rice and BBQ tofu between plates. Top with jalapeño corn salsa and serve.
580
kcal
Calories
20
g
Fat
2
g
Saturated Fat
73
g
Carbohydrate
22
g
Sugar
8
g
Dietary Fiber
25
g
Protein
0
mg
Cholesterol
1380
mg
Sodium
