All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Blender/Food Processor/Immersion Blender
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Make the Quinoa
Bring a small pot with quinoa and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and set aside covered.
While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Trim ends of cucumber.
Place cucumber and matchstick carrots in a food processor. Pulse until vegetables are finely diced.
Slice thin rounds from pointed half of Fresno chile. Stem and mince other half. Discard seeds if you prefer less spice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.
Make the Salad and Dressing
In a mixing bowl, combine diced cucumber-carrot mixture, Fresno rounds (to taste), green portions of green onions, and 1 tsp. olive oil. Stir to combine. Set aside.
In another mixing bowl, combine roasted sesame dressing, 1 Tbsp. water, white portions of green onions (to taste), and minced Fresno (to taste). Stir until smooth. Set aside.
Sear the Tofu
In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of salt.
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate.
Finish the Dish
Plate dish as pictured on front of card, topping quinoa with salad and tofu. Spoon dressing over entire bowl. Bon appétit!
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