Cashew Tofu

with broccoli and sweet chili-teriyaki sauce

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy, Tree Nuts

Vegetarian icon
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 2018 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.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 3 oz. Broccoli Florets
  • 2 Garlic Cloves
  • 3 Tbsp. Cornstarch
  • 1 Tbsp. Chopped Ginger
  • 2 fl. oz. Sweet Chili Sauce
  • Info
    2 fl. oz. Teriyaki Glaze
  • Info
    2 oz. Cashews
  • Nutrition (per serving)

  • Calories
    898
  • Carbohydrates
    117g
  • Fat
    37g
  • Protein
    29g
  • Sodium
    1392mg

Recipe Steps

You Will Need

  • Olive Oil
  • 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 and 1½ cups water to a boil. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. Remove from burner. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into 1" dice. Place on towel-lined plate. Top with paper towels, then press gently, but firmly, to remove excess moisture. Cut broccoli florets into bite-sized pieces. Mince garlic. Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Place cornstarch and 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 browned on all sides, 6-8 minutes. Remove to towel-lined plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to crisp tofu to medium-high heat and add 2 tsp. olive oil. Add broccoli florets and white portions of green onions and stir occasionally, 2 minutes. Add ¼ cup water, garlic, and ginger and cook until broccoli is tender, 5-6 minutes. If water evaporates before broccoli is tender, add 2 Tbsp. water at a time as needed. Add sweet chili sauce, teriyaki glaze, cashews, and tofu and bring to a boil. 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!