Honey-Garlic Tofu
with Ginger-Soy Veggies and Garlic Rice- Soy
- Wheat
- Sulphites
- Sesame
- Milk
- Wheat
- May contain traces of allergens
- Mustard
- Tree nuts
- Crustaceans
- Egg
- Soy
- Sesame
- Fish
- Gluten
- Milk
- Sulphites
- Triticale
- Peanuts
Tender tofu with a sweet honey-garlic drizzle, what could be better? Pair that with buttery garlic rice and aromatic stir-fried peppers and bok choy, and you've got a speedy, simple and satisfying meal! No need to fuss over this one! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Bok choy • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • 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) • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May be present: Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May be present: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tsp
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Shanghai Bok Choy
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
7 g
Black Sesame Seeds
(Contains: Sesame)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add rice, 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot.
- Bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with pepper and remaining garlic salt.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear, until golden-brown, 2-3 min per side.
- Transfer tofu to a parchment-lined baking sheet.
- Roast tofu in the bottom of the oven until golden and tender, 4-6 min.
- Carefully wipe the pan clean.
- Core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1/2-inch pieces.
- Meanwhile, return the same pan (from step 2) to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Season with salt and pepper.
- Cover and cook, stirring occasionally, until veggies are tender, 5-7 min.
- Add ginger-garlic puree and half the soy sauce. Cook, stirring often, until fragrant, 30 sec-1 min.
- Transfer veggies to a plate, then cover to keep warm.
- Add honey-garlic sauce and remaining soy sauce to the same pan, then return to medium.
- Simmer, stirring often, until sauce thickens slightly, 30 sec-1 min.
- Remove pan from heat.
- Add half the sesame seeds and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.
- Thinly slice tofu.
- Divide rice between plates.
- Top with veggies, then tofu.
- Spoon honey-garlic drizzle over tofu.
- Sprinkle with remaining sesame seeds.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the salmon. When hot, add 1 tbsp (2 tbsp) oil to the pan, then tofu. Sear until golden-brown, 2-3 min per side. Transfer tofu to a parchment-lined baking sheet. Roast tofu in the bottom of the oven until golden and tender, 4-6 min.
Thinly slice tofu before serving.
