Orange Honey Tofu

Name: Orange Honey Tofu with Green Onion Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Tofu; ¾ cup Jasmine Rice; 1 unit(s) Carrot; 1 unit(s) Green Onion; 1 unit(s) Orange; 4 tbsp Honey-Garlic Sauce; 2 tbsp Soy Sauce; 1 tbsp Cream Sauce Spice Blend; ½ tbsp Seasoned Rice Vinegar; 2.5 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Green Onion Rice

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This easy weeknight wonder features fragrant and fresh orange juice with our sweet-and-salty honey-garlic sauce to glaze tender tofu. Toasted sesame seeds add pops of buttery richness to fluffy Jasmine rice.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Jasmine rice • Oranges • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites).

Tags:

Veggie

Allergens:

Soja

•Schwefeldioxide und Sulfite

•Hvede

•Milk

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Jasmine Rice

1 unit(s)

Carrot

1 unit(s)

Green Onion

1 unit(s)

Orange

4 tbsp

Honey-Garlic Sauce

2 tbsp

Soy Sauce

1 tbsp

Cream Sauce Spice Blend

½ tbsp

Seasoned Rice Vinegar

Not included in your delivery

2.5 tbsp

Unsalted Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate111 g

Sugar27 g

Dietary Fiber6 g

Protein24 g

Cholesterol40 mg

Sodium1600 mg

Trans Fat1 g

Potassium600 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Zester

•Peeler

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then 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.

Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
Thinly slice green onion, keeping white and green parts separate.
Zest, then juice orange.
Combine honey-garlic sauce, soy sauce, 1/3 cup (1/2 cup) water, orange juice, half of the vinegar (use all for 4 ppl) and 1/2 tsp (1 tsp) orange zest as desired in a medium bowl. (TIP: Use more orange zest if you enjoy an extra-fragrant sauce.)

Heat a large non-stick pan over medium-high heat.
When hot, add carrots and 1/2 cup (2/3 cup) water. Season with salt and pepper.
Cook, stirring often, until water is absorbed and carrots are tender, 4-6 min.
Remove from heat, then add 1/2 tbsp (1 tbsp) butter or oil. Toss to coat.
Transfer carrots to a plate.

Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
When carrots are done, reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
Remove from heat, then transfer to the same plate with carrots.

Reheat the same pan over medium.
When hot, add 1 tbsp (2 tbsp) butter or oil, then green onion whites. Cook, stirring often, until tender, 1 min.
Sprinkle Cream Sauce Spice Blend over top, then stir to coat, 30 sec.
Add honey-garlic mixture. Bring to a simmer.
Cook, stirring often, until sauce thickens slightly, 2-3 min.
Return tofu and carrots to the same pan. Toss to combine. Cook until tofu and carrots are warmed through, 1-2 min.

Fluff rice with a fork, then stir in remaining green onions and 1 tbsp (2 tbsp) butter.
Divide rice between plates.
Top with orange honey tofu stir-fry.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.