Sweet Soy Pan-Seared Tofu
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Sweet Soy Pan-Seared Tofu

Sweet Soy Pan-Seared Tofu

with Bok Choy Tossed Rice

Sticky sweet and savoury; this tofu will hit all the right notes! Served with garlic-scented bok choy and edamame tossed rice. Dinner couldn't be tastier!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

1 tbsp

Brown Sugar

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Garlic Puree

2 unit(s)

Shanghai Bok Choy

¾ cup

Basmati Rice

1 tbsp


56 g


(Contains Soy)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.19 tsp



Nutrition Values

Calories660 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber4 g
Protein27 g
Cholesterol15 mg
Sodium1600 mg
Trans Fat0.3 g
Potassium600 mg
Calcium400 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
Small Bowl
Large Non-Stick Pan


Cook 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. Once water is boiling, stir rice, edamame and stock powder into medium pot.Bring to a boil, then 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.


Meanwhile, separate bok choy leaves, then rinse away any hidden dirt. Pat dry with paper towels. Cut bok choy into 1/2-inch pieces, keeping leaves and stems separate.Whisk together brown sugar, 1 tsp (2 tsp) cornstarch, soy sauce, half the garlic puree and 1/2 cup (1 cup) water in a small bowl. Set aside.Pat tofu dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.Add remaining cornstarch to a large zip-top bag. Add tofu, close bag and shake to coat tofu. Set aside. (NOTE: If you don't have a zip-top bag, add ingredients to a medium bowl.)

Cook tofu

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (1 1/2 tbsp) oil, then tofu. Cook, stirring often, until golden-brown and crispy, 4-5 min.**

Sauce tofu

Reduce heat to medium, then add brown sugar mixture to the pan with tofu. Cook, stirring occasionally, until tofu is coated in sauce, 1-2 min.Transfer tofu and sauce to a plate. Cover to keep warm.Carefully wipe the pan clean.

Cook veggies and finish rice

Once rice is finished cooking, fluff rice with a fork. Set aside. Return the same pan to medium-high (from step 3). Add 1 tbsp (2 tbsp) butter, then bok choy stems. Cook, stirring occasionally, until slightly softened, 1-2 min.Add rice, remaining garlic puree and bok choy leaves to the pan. Cook, stirring often, until combined and veggies are tender, 1-2 min.

Finish and serve

Divide bok choy rice between plates. Top with tofu.Spoon pan sauce over tofu.

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