Easy Sesame Tofu
with Veggie-Tossed Rice
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Shanghai bok choy • Mirepoix (onion, carrot, celery) • Honey garlic sauce (soy) (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) • Sesame oil • Cornstarch • Sesame seeds • Soy sauce (soy, sulphites, wheat) (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) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
9 g
Cornstarch
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Tree nuts, Peanuts)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Milk, Egg, Mustard, Sulphites, Tree nuts, Peanuts, Gluten)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Wheat, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Tree nuts, Gluten)
1 tbsp
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Tree nuts, Peanuts)
4 g
Garlic Salt
(May contain traces of: Wheat, Soy, Sesame, Milk, Mustard, Triticale, Sulphites, Tree nuts, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Sesame, Milk, Mustard, Tree nuts, Peanuts)
1 unit(s)
Shanghai Bok Choy
113 g
Mirepoix
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Sesame, Fish, Milk, Egg, Mustard)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and vegetable stock powder, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut bok choy into 1-inch pieces. Wash and drain.
- In a large bowl, stir together honey-garlic sauce and half the soy sauce. Set aside.
- Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add tofu to the bag. Close bag, then shake to coat tofu with sesame-cornstarch mixture. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame oil, then mirepoix. Cook for 3-4 min, stirring often, until tender-crisp.
- Add bok choy. Cook for 1-2 min, stirring often, until tender-crisp.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- When rice is tender, transfer veggies to the pot. Cover to keep warm.
- Carefully wipe pan clean.
- Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 1 tbsp oil per batch).
- When the pan is hot, add coated tofu pieces. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Transfer tofu to the large bowl with honey-garlic mixture. Toss until coated in sauce.
- To the pot with rice, add 1 tbsp (2 tbsp) butter and remaining soy sauce. Stir to combine. Season with salt.
- Divide veggie-tossed rice between plates, then top with tofu, spooning any remaining sauce from the bowl over top.
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 in the same way the recipe instructs you to season the chicken.
When the pan is hot, add coated tofu pieces. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
