Vietnamese Honey Lime Tofu and Makrut Lime Coconut Rice

This might be my favorite marinade for, well. . . anything! A hint of spice and loads of makrut lime flavor. Served over creamy coconut rice.

Ingredients: Tofu (water, soybeans, calcium sulfate, calcium chloride), jasmine rice, shallot, vegetable base (vegetables and concentrated vegetable juices (carrot, celery, onion, tomato, onion, potato, garlic), hydrolyzed soy protein, salt, yeast extract, sugar, maltodextrin, soybean oil, spice extractive), non gmo canola oil , honey, chili garlic sauce (chili, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives), rice wine vinegar, makrut lime leaves, salt, coconut milk powder (coconut extract, hydrolysed starch, dairy milk protein (trace amount), and tricalcium phosphate)

Serving Size: 8 oz tofu over 1 cup coconut rice

Eat Within: 4 days

Instructions: Reheat in skillet over medium heat until heated through, enjoy!

Notes: Enjoy with Bok Choy Salad!

Pairs Great With

Ingredients: Flank steak, non gmo canola oil , gluten free soy sauce (water, soybeans, rice, salt), lemon, worchestershire (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), whole grain mustard (water, mustard seed, vinegars (white distilled, red wine and white wine), sugar, salt, white wine, garlic, spices, xanthan gum, turmeric, citric acid, artificial and natural flavors, annatto), Garlic, Black pepper

Serving Size: 4 oz sliced flank steak

Eat Within: 4 days

Notes: false

Instructions: Enjoy cold or reheat on low heat until warmed through.

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Vietnamese Honey Lime Tofu and Makrut Lime Coconut Rice

$9.95

Pairs Great With

$9.50

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