---
title: "Yucatán Citrus Tofu Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/yucatan-citrus-tofu-bowls-68d6c6c24e46d36e38d0bfa62
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Soy
  - Milk
tags:
  - Veggie
  - Fiber Powered
  - Spicy
rating: 4.5
nutrition:
  calories: 760
  protein: 27
  fat: 31
  saturated fat: 10
  carbohydrates: 92
  sugar: 14
  fiber: 10
  cholesterol: 35
  sodium: 1010
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/yucat-n-citrus-tofu-bowls.avif"
---
Wash and dry all produce. Halve @mandarin orange{2%unit}. Zest and quarter @lime{1%unit}. Halve, peel, and thinly slice @red onion{2%unit}. Halve, core, and thinly slice @long green pepper{2%unit} crosswise into strips. Roughly chop @cilantro{½%ounce}. In a #small bowl{}, combine @Tex-Mex paste{2%unit}, lime zest, juice from whole mandarin, juice from one lime wedge, half the @Southwest Spice Blend{2%tbsp}, half the @ancho chili powder{1%tsp}, and 2 TBSP water. (For 4 servings, add all the chili powder and ¼ cup water.)

In a #small pot, combine @Jasmine rice{1.5%cup} and 1 ¼ cups water (2 ¼ cups for 4 servings), the remaining @Southwest Spice Blend{2%tbsp}, and a big pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, combine ¼ of the @red onion{2%unit}, juice from half the lime, 1 tsp @sugar{}, and a pinch of @salt{} in a second microwave-safe bowl. Microwave until onion is softened, ~{1%minute}. Set aside. In a third small bowl, combine @smoky red pepper crema{8%tbsp} and a pinch of @salt{}. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @cooking oil{} in a large pan over medium-high heat. Add @long green pepper{2%unit} and season with @salt{} and @pepper{}. Cook, stirring, until slightly softened, ~{3%minutes}. Add another drizzle of oil and remaining @red onion{2%unit}; season with @salt{} and @pepper{}. Cook, stirring, until veggies are tender, ~{4%minutes}. Transfer to a plate.

Heat a drizzle of @cooking oil{} in the same pan. Add @tofu{2%unit} and cook, breaking up meat into pieces, until browned and cooked through, ~{4%minutes}. Stir in the cooked veggies and the sauce from step 1. Cook until thickened, ~{1%minutes}. Turn off heat.

Fluff rice with a fork; stir in @butter{1%tbsp} and season with @salt{} to taste. Divide rice between bowls and top with the tofu and veggie mixture, a drizzle of @smoky red pepper crema{}, and pickled onion. Sprinkle with @cilantro{½%ounce} and serve with any remaining lime wedges on the side.