Honey-Garlic Tofu
with Green Onion Rice and Veggies
Sweet and salty flavours are soulmates on the family dinner plate! Sticky honey, zesty garlic and savoury soy coat tender tofu with a sticky, glossy glaze. Drizzle some spicy sriracha over plates for a kick!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Sweet bell pepper • Basmati rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Green onion • 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) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Basmati Rice
2 unit(s)
Shanghai Bok Choy
2 unit(s)
Green Onion
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 tsp
Sriracha
(May contain Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, 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.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, 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 half the garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 4-6 min per side. (TIP: Reduce heat to medium if tofu is browning too quickly.)
- Remove from heat, then transfer tofu to a plate. Cover loosely with foil to rest.
- Meanwhile, cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy leaves to wash away any hidden dirt.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions.
- Combine honey-garlic sauce and soy sauce in a small bowl. Set aside.
- When tofu is done, reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, peppers and remaining garlic salt. Season with pepper. Cook, stirring often, until peppers are tender-crisp, 3-4 min.
- Add bok choy. Cook, stirring often, until bok choy wilts and peppers are tender, 1-2 min.
- Remove from heat, then transfer veggies to a plate. Cover to keep warm.
- Transfer sauce mixture to the same pan, then bring to a simmer over medium-low heat. Cook, stirring often, until sauce thickens slightly, 2-3 min. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- Remove from heat.
- Thinly slice tofu. Stir any resting juices into sauce.
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice and veggies between plates.
- Top with tofu and sauce.
- Sprinkle remaining green onions over top.
- Drizzle sriracha over top, if desired.
If you've opted to get tofu, while the pan heats, 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 tofu in the same way the recipe instructs you to season the pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 4-6 min per side. Follow the rest of the recipe as written.