Spicy Thai Inspired Tofu Stir Fry

with Butternut Squash & Green Beans over Quinoa

30 min

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Contains: Soy and Sulphites.

May Contain: Barley, Egg, Milk, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Tree Nuts, Triticale, and Wheat.

What We'll Send

Garlic
Onion Diced 3/8"
Butternut Squash Diced 1/2"
Organic White Quinoa
Green Beans
Thai Basil
Fried Tofu
Ginger
Maple Syrup
Lime
Cilantro
Bird's Eye Chili
Lime Leaves
Spice Blend
Ground Ancho Powder, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 836
Fat 36g
Protein 33g
Carbohydrates 107g

Cooking Directions

0

Tip: Lime leaves have a thick and chewy stem. In Step 2, remove stem by slicing each leaf twice, as close to the stem as possible to get 2 half moons. 

1

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash green beans, limes, bird’s eye chili, lime leaves, cilantro, and Thai basil.
- Trim ends from green beans and cut length in half.
- Zest one lime and cut both limes in half.
- Cut Bird's Eye chili in half lengthwise, remove stem and seeds, and chop finely.
- Remove Kaffir lime leaves from stems and chop finely. Discard stems.
- Pick and chop Thai basil and cilantro leaves.
- Wash hands well with hot soapy water. 

3

Prepare Sauce
- In a small bowl, combine garlic, ginger, maple syrup, spice blend, lime zest, lime leaves, Bird's Eye chili to taste, and juice of one lime.
- Stir to mix all ingredients and set aside.

4

Cook Tofu
- Heat a dry large skillet over medium-high.
- Drain tofu, pat dry with paper towel and cut into ½ inch cubes.
- Add 2 tbsp. olive oil to skillet along with tofu and cook for 3-4 minutes, tossing occasionally, until golden and crispy.
- Season to taste with salt.
- Remove from skillet and set aside on a plate.

5

Finish Stir-Fry
- Add 1 tbsp. olive oil to same skillet over medium-high.
- Add butternut squash and cook for 3-4 minutes, tossing occasionally, until tender and golden.
- Add onions and green beans and cook for 3-5 minutes, until all vegetables are tender and green beans are bright green.
- Return tofu to skillet alond with prepared sauce and cook, tossing often, for 3-4 minutes, until sauce has coated everything and dish is fragrant.
- Toss with half of both the Thai basil and cilantro and season to taste with salt.

6

Serve
- Divide quinoa into large bowl and top with stir-fry.
- Garnish with remaining Thai basil, cilantro and lime juice to taste.
- Enjoy!

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