Sticky Brown Sugar-Ponzu Glazed Tofu
with Sesame Veggies and Jasmine Rice- Soy
- Sesame
- Wheat
- Wheat
- May contain traces of allergens
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Gluten
- Triticale
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Broccolini • Jasmine rice • Carrot • Ponzu sauce (soy, wheat) (soy sauce (water, wheat, soybeans, salt, alcohol, vinegar, lactic acid), water, sugar, vinegar, salt, concentrated lemon juice, disodium inosinate and guanylate, natural flavour, yeast extract, lactic acid) • Brown sugar • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Carrot, julienned
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
30 mL
Ponzu Sauce
(Contains: Soy, Wheat)
170 g
Broccolini
Not included in your delivery
1 tbsp
Oil*
1.5 tbsp
Butter*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - While seeds toast, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Halve all stalks crosswise.
- 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.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp oil and tofu. (NOTE: Don't crowd the pan; cook tofu in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer tofu to an unlined baking sheet. Roast in the middle of the oven for 6-8 min, until golden.
- Reheat pan over medium.
- Add broccolini and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cover and cook for 3-4 min, stirring often, tossing occasionally.
- Add carrots and 1/2 tbsp (1tbsp) butter. Cook for 1-2 min, stirring often, until tender-crisp. Transfer to a plate. Sprinkle half the sesame seeds over top.
- Reheat pan over medium-low.
- Add brown sugar, ponzu sauce and 1 tbsp (2 tbsp) butter. Cook, 1-2 min, stirring until sugar dissolves and sauce thickens into a glaze.
- Stir in any resting juices.
- Fluff rice with a fork. Stir in remaining sesame seeds.
- Thinly slice tofu.
- Divide rice and veggies between plates.
- Top rice with tofu.
- Spoon sauce 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 tofu the same way the recipe instructs you to season chicken.
Sear and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.
