Ginger-Glazed Tofu Bowls
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Ginger-Glazed Tofu Bowls

Ginger-Glazed Tofu Bowls

with Toasted Cashews, Pickled Radishes and Cilantro Rice

Hearty tofu is smothered in a sweet and savoury gingery glaze and topped with crunchy cashews and pickled radishes for the perfect balance of flavour and texture.

Cashews/Noix de cajou

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

Preparation Time20 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

1 unit(s)

Sweet Bell Pepper

56 g


(Contains Soy)

3 unit(s)


7 g


28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

4 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

1 tbsp


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2.13 tsp


1.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories870 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate113 g
Sugar29 g
Dietary Fiber4 g
Protein27 g
Cholesterol15 mg
Sodium2650 mg
Trans Fat0.3 g
Potassium500 mg
Calcium300 mg
Iron8 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 Cups
Small pot
Medium Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Small Bowl


Cook rice

Before starting, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. While water boils, using a strainer, rinse rice until water runs clear.Once boiling, add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Pickle radishes

Meanwhile, halve radishes lengthwise, then cut into thin half-moons.Add radishes, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Prep tofu and toast cashews

Pat tofu dry with paper towels, then cut into 1/2-inch cubes.Add tofu and cornstarch to a zip-top bag. Seal bag and shake to coat tofu.Core, then cut pepper into 1/2-inch pieces.Roughly chop cilantro.Heat a large non-stick pan over medium heat.When hot, add cashews to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer toasted cashews to a plate.

Cook veggies

Add ginger sauce, oyster sauce, 1/8 tsp (1/4 tsp) sugar and 1/4 cup (1/2 cup) water to a small bowl. Stir to combine.Reheat the same pan over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame, peppers and 2 tbsp (4 tbsp) water. Cook, stirring often, until peppers are tender-crisp and water evaporates, 5 min. Season with pepper and remaining garlic salt.Transfer veggies to a plate.

Cook tofu and sauce

Add 1 tbsp oil to the same pan, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 4-5 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Add prepared sauce (from step 4). Cook, stirring often, until tofu is coated and sauce has thickened slightly, 1-2 min.

Finish and serve

Fluff rice with a fork. Stir in half the cilantro.Divide cilantro rice between bowls. Top with peppers, tofu and pickled radishes.Spoon any remaining sauce over tofu.Sprinkle toasted cashews and remaining cilantro over top.

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