Maple-Mustard Glazed Tofu
with BBQ-Spiced Wedges and Green Beans
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 from the maple syrup.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 unit
Garlic, cloves
2 unit
Russet Potato
1 tbsp
BBQ Seasoning
(Contains Mustard)
1 unit
Lemon
170 g
Green Beans
1.5 tsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes 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 the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, trim, then halve green beans. 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. 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. Carefully wipe the pan clean.
Meanwhile, heat the same pan over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste. Remove from heat, then add lemon zest. Squeeze a lemon wedge over top, then toss to combine. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan 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 glaze thickens slightly, 1 min. Season with salt and pepper, to taste. Add tofu to the pan, then flip to coat. Remove the pan from heat.
Divide tofu, potato wedges and green beans 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). Season tofu with salt and pepper. Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping once, until tofu is crispy, 2-3 min per side. Transfer Tofu to a plate. Set aside.
If you opted to get tofu, prepare the tofu in the same way the recipes instructs you to prepare the chicken.
