Spicy BBQ Tofu & Chimichurri Rice Bowls

🥘 Ingredients

• BBQ sauce
  1/2 c
• Tex-Mex paste
  1 unit
• black pepper
  1 tsp
• chimichurri
  4 oz
• corn
  4 unit
• jalapeno
  2 unit
• jasmine rice
  2 c
• lime
  1 unit
• salt
  1 tsp
• sauce
• scallions
  4 unit
• sugar
  2.5 tsp
• tofu
  2 unit
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• water
  1 tbsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small bowl
• plastic wrap
• large bowl

1. 

   1

   Keep jasmine rice covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   In a small bowl , combine jalapeno , white wine vinegar , water (2 TBSP for 4 servings), sugar (2 tsp for 4), and a pinch of salt . Cover with plastic wrap and microwave for ⏱️ 30 seconds . Carefully remove plastic wrap; stir and set aside to pickle.

   jalapeno: 2 unit, white wine vinegar: 3.333 tbsp, water: 1 tbsp, sugar: 2.5 tsp, salt
3. 

   3

   Heat sauce mixture (with veggie stock concentrate , BBQ sauce , and Tex-Mex paste ) in the pan used for the corn over medium-high heat. Cook until thickened ⏱️ 3 minutes . Add tofu and cook until thoroughly coated and warmed through ⏱️ 2 minutes . Remove from heat.

   sauce, veggie stock concentrate: 2 unit, BBQ sauce: 1/2 c, Tex-Mex paste: 1 unit, tofu: 2 unit
4. 

   4

   Fluff jasmine rice with a fork; stir in chimichurri . Add to a large bowl with charred corn , pickled jalapenos (draining first), tomato , scallions , juice from half lime , salt , and black pepper . Divide chimichurri rice and BBQ tofu between plates. Top with jalapeno corn salsa and serve.

   jasmine rice: 1 c, chimichurri: 4 oz, corn: 4 unit, tomato: 2 unit, scallions: 4 unit, lime: 1 unit, salt: 1 tsp, black pepper: 1 tsp