Gingery Chili-Lemon Tofu
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Gingery Chili-Lemon Tofu

Gingery Chili-Lemon Tofu

with Charred Veggies and Scallion Rice

Inspired by the Chinese-American classic, this lemon tofu recipe has bright and fiery flavours. Generously sauced tofu chunks team up with lightly charred veggies for a satisfying dinner any night of the week.


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

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

56 g

Carrot, julienned

56 g

Snow Peas

1 unit(s)


1 unit(s)

Green Onion

2 tbsp

Sweet Chili Sauce

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber3 g
Protein22 g
Cholesterol35 mg
Sodium1490 mg
Trans Fat0.5 g
Potassium300 mg
Calcium225 mg
Iron6.5 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
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Shallow Dish


Cook rice

Before starting, wash and dry all produce. Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt 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 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.


Zest, then juice lemon.Trim, then halve snow peas.Thinly slice green onions.Add sweet chili sauce, stock concentrate, lemon zest, half the soy sauce, 1 tbsp (2 tbsp) lemon juice and 1/3 cup (2/3 cup) water to a small bowl. Stir to combine.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, snow peas and carrots. Cook, stirring often, until lightly charred and tender-crisp, 2-3 min. Add remaining soy sauce. Season with salt and pepper, then stir to coat.Transfer veggies to a plate and cover to keep warm.

Prep tofu

Pat tofu dry with paper towels. Cut tofu into 1/2-inch pieces. Combine Cream Sauce Spice Blend and Moo Shu Spice blend in a shallow dish. Add tofu.Toss to coat.

Cook tofu

Reheat the same from step 3 pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally until golden-brown, 3-4 min. Reduce heat to medium. Add sauce mixture and 1 tbsp (2 tbsp) butter. Cook, stirring occasionally until butter has melted, and sauce thickens slightly 1-3 min.** Season to taste with salt and pepper.

Finish and serve

Fluff rice with fork. Add half the green onions. Stir to mix.Divide rice between plates. Top with veggies and tofu.Spoon any remaining sauce from the pan over top.Sprinkle remaining green onions overtop.

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