Kick up your tofu dinner with hot honey! You control the heat by adding a little or a lot of fresh jalapeños. Baked spiced wedges and sugary snap peas help to cool down this fiery meal!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 tsp
Chipotle Powder
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
If you've opted to get tofu, pat dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Prepare, cook and plate in the same way the recipe instructs you to prepare, cook and plate the chicken.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.