Yucatán Citrus Tofu Bowls

🥘 Ingredients

• Jasmine rice
  1.5 c
• Southwest Spice Blend
  4 tbsp
• Tex-Mex paste
  2 unit
• ancho chili powder
  1 tsp
• butter
  1 tbsp
• cilantro
  ½ ounce, ½ ounce
• cooking oil
• lime
  1 unit
• long green pepper
  4 unit
• mandarin orange
  2 unit
• pepper
• red onion
  6 unit
• salt
• smoky red pepper crema
  1/2 c
• sugar
• tofu
  2 unit

🍳 Cookware

• small bowl
• small

1. 

   1

   Wash and dry all produce. Halve mandarin orange . Zest and quarter lime . Halve, peel, and thinly slice red onion . Halve, core, and thinly slice long green pepper crosswise into strips. Roughly chop cilantro . In a small bowl , combine Tex-Mex paste , lime zest, juice from whole mandarin, juice from one lime wedge, half the Southwest Spice Blend , half the ancho chili powder , and 2 TBSP water. (For 4 servings, add all the chili powder and ¼ cup water.)

   mandarin orange: 2 unit, lime: 1 unit, red onion: 2 unit, long green pepper: 2 unit, cilantro: ½ ounce, Tex-Mex paste: 2 unit, Southwest Spice Blend: 2 tbsp, ancho chili powder: 1 tsp
2. 

   2

   In a small pot, combine Jasmine rice and 1 ¼ cups water (2 ¼ cups for 4 servings), the remaining Southwest Spice Blend , 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.

   Jasmine rice: 1.5 c, Southwest Spice Blend: 2 tbsp, salt
3. 

   3

   While rice cooks, combine ¼ of the red onion , 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 and a pinch of salt . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   red onion: 2 unit, sugar, salt, smoky red pepper crema: 1/2 c, salt
4. 

   4

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

   cooking oil, long green pepper: 2 unit, salt, pepper, red onion: 2 unit, salt, pepper
5. 

   5

   Heat a drizzle of cooking oil in the same pan. Add tofu 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.

   cooking oil, tofu: 2 unit
6. 

   6

   Fluff rice with a fork; stir in butter 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 and serve with any remaining lime wedges on the side.

   butter: 1 tbsp, salt, smoky red pepper crema, cilantro: ½ ounce