Honey-Lime Glazed Tofu
with Zesty Cilantro Rice- Soy
- Sulphites
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
Sticky honey-lime-glazed tofu and tender-crisp veggies are amped up with flavourful, herbaceous rice. This sweet-tangy combination is sure to become a family favourite. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Basmati rice • Limes • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Honey • Cilantro.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Wheat, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites)
2 unit(s)
Honey
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core then cut peppers into 1/2-inch pieces.
- Cut zucchini in half, lengthwise, then into 1/2-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Finely chop cilantro.
- Line a baking sheet with parchment paper.
- To the prepared baking sheet, add peppers and zucchini. Add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast veggies in the top of the oven for 8-10 min, until tender.**
- Meanwhile, in a small bowl, whisk together honey, soy sauce, lime juice and half the lime zest.
- Set aside.
- 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.) Season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden, 2-3 min per side.
- To the pan with tofu, add honey-lime soy sauce.
- Cook for 2-3 min, flipping often, until tofu is coated.
- Meanwhile, to the rice, add remaining lime zest and half the cilantro. Fluff and combine with a fork.
- Slice tofu.
- Divide rice, tofu and veggies between bowls.
- Drizzle with any remaining glaze from the pan.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
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.) Season tofu the same way the recipe instructs you to season the chicken. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry 2-3 min per side, until golden. Follow the rest of the recipe as written.
