Teriyaki Tofu Bowls
with Edamame and Pickled Radishes
Get ready to wake up your taste buds! Crispy tofu is smothered in an umami-rich, sweet and spicy sauce and served with black sesame-studded rice, bok choy, edamame and vibrant pickled radishes. Dinner just got interesting.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Jasmine rice • Bok choy • Radish • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Edamame (soy) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Brown sugar (cane sugar, molasses) • Black sesame seeds • Garlic.
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.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain: Wheat)
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains: Soy)
3 unit(s)
Radish
1 tbsp
Brown Sugar
(May contain: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May contain: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
7 g
Black Sesame Seeds
(Contains: Sesame May contain: Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)
2 tsp
Sriracha
(May contain: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, halve radishes, then thinly slice into half-moons.
- In a small microwave-safe bowl, combine vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Microwave for 30-45 sec, until sugar and salt dissolves.
- Add radishes to pickling liquid, then stir to coat. Set aside to pickle.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
- Remove to plate.
- Peel, then mince or grate garlic.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Reheat the same pan (from step 3) over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame.
- Cook for 3 min, stirring often, until edamame begins to brown.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic, brown sugar, teriyaki sauce and 2 tbsp (1/4 cup) water. Season with pepper. Cook for 1-2 min, stirring occasionally, until brown sugar dissolves and sauce thickens slightly.
- Drain pickled radishes, discarding liquid.
- Fluff rice with a fork, then stir in black sesame seeds.
- Divide rice between bowls. Top with edamame-bok choy mixture, pickled radishes and tofu.
- Spoon teriyaki sauce over tofu.
- Drizzle sriracha over top, if you like.
If you've opted to get tofu, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat. In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.) Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over. Remove to plate. Use the same pan to cook veggies in step 4.