Sesame-Soy Tofu and Rice Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sesame-Soy Tofu and Rice Bowls

Sesame-Soy Tofu and Rice Bowls

with Sriracha Mayo Drizzle

This veggie-packed bowl is topped with umami-rich sesame-soy tofu. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang!


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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

56 g

Carrot, julienned

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 unit(s)

Shanghai Bok Choy

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tsp


(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

2 tbsp

Soy Sauce

(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

113 g

Sugar Snap Peas

Not included in your delivery

¼ tsp


0.13 tsp



Nutrition Values

Calories660 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber4 g
Protein25 g
Cholesterol10 mg
Sodium1010 mg
Trans Fat0.1 g
Potassium500 mg
Calcium650 mg
Iron6 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 Spoons
Measuring Cups
Large Non-Stick Pan
Small Bowl


Cook rice
  • Add rice to the boiling water. 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 tofu
  • Meanwhile, thinly slice green onions.
  • Trim snap peas.
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add sesame oil, then tofu, garlic puree and half the green onions. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Season with salt and pepper.
  • Add 1 1/2 tbsp (3 tbsp) soy sauce. Cook, stirring often, until tofu is coated, 1-2 min.
Cook veggies
  • Add snap peas to the pan with tofu. Cook, stirring often, until tender-crisp, 3-4 min.
  • Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste.
  • Remove the pan from heat.
Make sriracha mayo
  • Stir together mayo, 1 tsp (2 tsp) soy sauce and sriracha in a small bowl. Set aside.
Finish and serve
  • Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
  • Divide rice between plates.
  • Top with tofu-veggie mixture.
  • Drizzle sriracha mayo over top.
Got eggs?!
  • Heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then crack in two eggs (4 for 4 ppl). Season with salt and pepper. 
  • Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.)
  • Top bowls with eggs!
Modularity step (under step 2)

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the turkey, until golden-brown all over, 6-7 min.