Speedy Caramelized Tofu Bowls
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Speedy Caramelized Tofu Bowls

Speedy Caramelized Tofu Bowls

on Sticky Lemongrass-Scented Rice

This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when tofu is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!


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

Preparation Time20 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

2 unit(s)

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 unit(s)

Green Onion

1 unit(s)


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Brown Sugar

2 tsp


2 unit(s)

Chili Pepper

Not included in your delivery

½ tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories670 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate102 g
Sugar22 g
Dietary Fiber2 g
Protein23 g
Cholesterol0 mg
Sodium2010 mg
Trans Fat0 g
Potassium500 mg
Calcium350 mg
Iron6.75 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
Paper Towel
Large Non-Stick Pan


Cook lemongrass rice

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.Using a strainer, rinse rice until water runs clear.Add rice and lemongrass to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep bok choy

Separate bok choy leaves from stems. Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

Cook tofu

Pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu and bok choy stems. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Finish prep

Meanwhile, thinly slice green onions.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Finish tofu and bok choy mixture

Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.Remove from heat, then season with salt and pepper, to taste.

Finish and serve

Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with caramelized tofu and bok choy mixture. Sprinkle with remaining green onions and remaining crispy shallots.Drizzle sriracha and sprinkle any remaining chilies over top, if desired.

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