Dinner with Prep + Pared edamame + tofu ponzu bowl with cabbage and pickled ginger
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
TOFU (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), CILANTRO LIME RICE (WATER, PARBOILED RICE [LONG GRAIN PARBOILED RICE ENRICHED WITH IRON {FERRIC ORTHOPHOSPHATE}, NIACIN, THIAMINE {THIAMINE MONONITRATE}, FOLIC ACID], CILANTRO, CANOLA OIL, LIME JUICE, SALT), ROASTED EDAMAME SALAD (ROASTED EDAMAME, CARROTS, ROASTED RED BELL PEPPERS, SOYBEAN OIL, RICE VINEGAR, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT], SALT), PONZU SAUCE (SOY SAUCE, WATER, SWEET SAKE, DISTILLED VINEGAR, CITRIC ACID, BONITO EXTRACT, KOMBU EXTRACT, GLUCOSE, CITRUS JUICE [ORANGE, LEMON AND LIME JUICE FROM CONCENTRATES], SODIUM BENZOATE AND NATURAL FLAVOR), PICKLED GINGER (GINGER, WATER, RICE VINEGAR, SUGAR, SALT, POTASSIUM SORBATE [AS A PRESERVATIVE], RED #40), RED CABBAGE, GREEN CABBAGE, GREEN ONION.
Prep + Pared, other deli, serving 391 g, package 13 oz/368 g. Ingredients as printed on the label.
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Cooks as tofu, ginger, edamame. Half of it left? Use up the tofu.