Hawaiian shoyu tofu is an island-style comfort food! Simmer tofu in a flavourful mix of soy, mirin, brown sugar, ginger and garlic! Once cooked through, grill and baste the tofu with its braising liquid! Want to prep ahead? Braise the tofu ahead of time, cool and refrigerate, then reheat on the grill when you're ready to serve!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
2 unit(s)
Shanghai Bok Choy
56 g
Snow Peas, trimmed
1 unit(s)
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
2 tbsp
Brown Sugar
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
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 and braise tofu in the same way the recipe instructs you to season and braise the chicken thighs, until tofu is tender.
Grill and plate tofu in the same way the recipe instructs you to grill and plate the chicken thighs.