Kick up your tofu dinner with hot honey. You control the heat by adding a little or a lot of fresh jalapeños. Baked spiced sweet potato wedges and sugary snap peas help cool down this fiery meal.
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
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 tsp
Chipotle Powder
2 unit(s)
Sweet Potato
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken thighs,** until golden.
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.