Buttery Honey-Garlic Tofu
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Buttery Honey-Garlic Tofu

Buttery Honey-Garlic Tofu

with Green Onion Rice

This buttery, sweet, savoury honey-garlic sauce is a show-stopper that's sure to be a hit with the whole family!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

1 unit(s)


(Contains Soy)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)


2 unit(s)

Green Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

Not included in your delivery

0.19 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories810 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate110 g
Sugar26 g
Dietary Fiber6 g
Protein25 g
Cholesterol30 mg
Sodium970 mg
Trans Fat0.5 g
Potassium750 mg
Calcium650 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl
Small Bowl


Cook rice
  • Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Thinly slice green onions.
  • Pat tofu dry with paper towels, then cut into 1-inch pieces.
Cook tofu
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, add tofu, half the cornstarch, 2 tsp (4 tsp) water and 2 tsp (4 tsp) soy sauce to a medium bowl. Season with salt and pepper, then toss to coat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, tossing occasionally, until golden-brown, 6-8 min.
  • Transfer tofu to a plate.
Cook veggies and make sauce
  • Add carrots and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
  • Meanwhile, stir together honey-garlic sauce, garlic puree, remaining cornstarch, remaining soy sauce and 1/4 cup (1/2 cup) water in a small bowl.
Finish tofu
  • Add tofu and sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min.
  • Add 2 tbsp (4 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
Finish and serve
  • Add half the green onions to rice, then fluff with a fork.
  • Divide rice and tofu and veggies between plates. Spoon any remaining sauce from the pan over top.
  • Sprinkle with remaining green onions.

If you've opted to get tofu, prepare and cook it the same way as the chicken, tossing occasionally, until golden-brown, 6-8 min.