Meal Kit
Cashew Tofu
with broccoli and sweet chili-teriyaki sauce
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Cashews), Wheat, Soy
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Vegetarian
“Cashew chicken” is a classic Chinese dish but, alas, you have to eat chicken to enjoy it. Not anymore! There's no reason in 2020 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. Tip: 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)
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- 6 oz. Broccoli Florets
- ¾ cup Jasmine Rice
- 2 oz. Sweet Chili Sauce
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- 2 Green Onions
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- 3 Tbsp. Cornstarch
- 1 Tbsp. Minced Ginger
- 2 Garlic Cloves
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.
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Nutrition (per serving) bP8Ym5qz
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Calories780
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Carbohydrates104g
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Net Carbs95g
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Fat30g
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Protein28g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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Meat lovers! If using 8 oz. shrimp or 16 oz. shrimp, pat dry and season all over with a pinch of salt and pepper. Toss in cornstarch and follow same instructions as tofu in Step 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. Season all over with a pinch of salt and pepper. Toss in cornstarch and follow same instructions as tofu in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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Make the Rice
Bring a small pot with rice, 11/2 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. -
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.Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions of green onions. Keep white and green portions separate.Mince garlic.After five minutes, toss or gently combine cornstarch, 1/4 tsp. salt, a pinch of pepper, and pressed tofu in a mixing bowl until tofu is coated. -
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.Transfer tofu to towel-lined plate. Keep pan over medium-high heat. -
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 1/4 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.Once boiling, remove from burner. -
Finish the Dish
Plate dish as pictured on front of card, placing tofu and vegetables on rice and garnishing with green portions of green onions. Bon appétit!
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