Maple-Mustard Glazed Tofu
with BBQ-Spiced Wedges and Sugar Snap Peas- Soy
- Mustard
- Sulphites
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Soy
- Crustaceans
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- Mustard
- Tree nuts
- Peanuts
You can't go wrong with classic Canadian flavours like maple and mustard. Potato wedges get tossed in BBQ Seasoning for added smokiness to complement the sweetness of the maple syrup. Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sugar snap peas • Lemon • Maple syrup • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • 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) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
2 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
9 g
BBQ Seasoning
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
113 g
Sugar Snap Peas
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Wheat, Sulphites, Soy)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in middle and top racks, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Peel, then mince or grate garlic.
- Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges.
- Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine.
- 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 salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 2-3 min per side. Remove from heat.
- Transfer to another parchment-lined baking sheet. Roast in the bottom of the oven until golden, 6-8 min.
- Carefully wipe the pan clean.
- Meanwhile, reheat the same pan over medium-high. When the pan is hot, add snap peas and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until water evaporates, 2-3 min.
- Add 1 tbsp (2 tbsp) butter and half the garlic.
- Cook, stirring often, until snap peas are tender-crisp, 1 min. Season with salt and pepper.
- Add lemon zest. Squeeze a lemon wedge over top, then toss to coat.
- Transfer snap peas to a plate. Cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec.
- Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until thickened slightly, 1 min.
- Season with salt and pepper.
- Add tofu to the pan, then flip to coat.
- Remove the pan from heat.
- Divide tofu, potato wedges and snap peas between plates.
- Spoon any remaining glaze from the pan over tofu.
If you've opted to get tofu, pat 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 and roast tofu the same way the recipe instructs you to season and roast chicken, until golden.
