Cashew Tofu

with broccoli and sweet chili-teriyaki sauce

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Vegetarian
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 you!
A note about serious food allergies

“Cashew chicken” is a classic Chinese dish but, alas, you have to eat chicken to enjoy it. Not anymore! There's no reason in 2019 one can't taste the fine nutty sweet-and-spicy flavors, but in tofu form. Turns out, crispy tofu is just as good a vehicle for cashew needs. Who knew? Vegetarians knew. Why coat the tofu in cornstarch? For the crisp! The almost-100% starch content of cornstarch helps make the tofu both crispy and golden brown.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 6 oz. Broccoli Florets
  • 2 Garlic Cloves
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Chopped Ginger
  • 2 oz. Sweet Chili Sauce
  • Info
    2 oz. Teriyaki Glaze
  • Info
    1 oz. Roasted Salted Cashews

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.

  • Nutrition (per serving)

  • Calories
    783
  • Carbohydrates
    104g
  • Fat
    30g
  • Protein
    28g
  • Sodium
    1271mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Make the Rice
    1

    Make the Rice

    Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients. Meat lovers! If using chicken, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a large non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground beef, combine with ¼ tsp. salt and a pinch of pepper. Stir occasionally in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes Add proteins to pan with tofu in step 4.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    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. Set aside to press, 5 minutes. While tofu presses, cut broccoli florets into bite-sized pieces. Mince garlic. Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Place cornstarch and pressed tofu in a mixing bowl and toss to coat.

  • Step 3 - Crisp the Tofu
    3

    Crisp the Tofu

    Line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness. Remove to towel-lined plate. Keep pan over medium-high heat.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Add 2 tsp. olive oil, broccoli florets, and white portions of green onions to hot pan and stir occasionally, 2 minutes. Add ¼ cup water, garlic, and ginger. Stir occasionally until broccoli is tender and ginger is completely combined, 5-6 minutes. If water evaporates before broccoli is tender, add more water 2 Tbsp. at a time as needed. Stir in sweet chili sauce, teriyaki glaze, cashews, and tofu. Bring to a boil. If using protein, add to pan with tofu. Once boiling, remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!

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