Golden Fried Tofu
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Golden Fried Tofu

Golden Fried Tofu

with Curried Veggies and Basmati Rice

A delightful meal courtesy of lightly dredged and fried tofu. Veggies braised in a light curry sauce adorn fragrant rice for a pairing made in dinnertime heaven.

Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

¾ cup

Basmati Rice

170 g


160 g

Sweet Bell Pepper

2 unit

Green Onion

56 g


(Contains Soy)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Plum Sauce

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Indian Spice Blend

1 tbsp

Black Sesame Seeds

(Contains Sesame)

Not included in your delivery

3.5 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories850 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber9 g
Protein29 g
Cholesterol0 mg
Sodium1830 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
Large Pot
Shallow Dish
Large Non-Stick Pan
Paper Towel


Cook rice

Wash and dry all produce.Pat tofu dry with paper towels. Add 1 1/4 cups (2 1/2 cups) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, 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.

Prep and cook veggies

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut carrot into 1/4-inch rounds.Thinly slice green onions keeping whites and greens separate.Heat a large pot on medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, carrots, peppers and green onion whites. Cook, stirring occasionally, until tender-crisp, 3-4 min.

Make curry

Add Indian Spice Mix, half the Cream Sauce Spice Blend and remaining stock powder. Stir to coat.Add edamame, half the plum sauce (use all for 4 ppl), and 1 1/3 cups (2 2/3 cups) water.Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and veggies are soft, 5-6 min.Cover and set aside.

Prep tofu

Cut tofu in half horizontally, then cut into thirds (you should have 6 pieces total [12 pieces for 4 ppl]).Add tofu, half the sesame seeds and 1/2 tbsp (1 tbsp) oil to a shallow dish. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat tofu pieces with ease.)Sprinkle remaining Cream Sauce Spice Blend over tofu, then toss to coat. Using your hands, press Cream Sauce Spice Blend into tofu pieces to coat completely.

Fry tofu

Heat a large non-stick pan over medium-high heat.Meanwhile, line a plate with paper towels.When pan is hot, add 2 tbsp (4 tbsp) oil. Working with one piece of tofu at a time, shake off any excess Cream Sauce Spice Blend, then carefully add tofu to the pan. (NOTE: Don't overcrowd the pan. Fry tofu in batches, if needed.) Fry tofu, flipping halfway, until golden-brown, 2-3 min per side. (TIP: If tofu is browning too quickly, reduce heat to medium.)Carefully transfer tofu to the paper towel-lined plate.

Finish and serve

Fluff rice with a fork.Divide rice, curry and tofu between plates.Sprinkle remaining green onions and sesame seeds over top.

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