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
A note about serious food allergies
The warm, smoky flavor of chipotle dots this dish in all sorts of pleasant ways: It provides a help in browning and crisping the tofu, and it makes for a kickin' aioli sauce. But that's not the only highlight you'll find in this bowl. We've got heaping, filling levels of sweet corn, hearty beans, and tomato, among other fantastic flavors and textures. This is the kind of mid-week deliciousness we live to bring you.
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
Large Non-Stick Pan
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
Cook the Rice
Bring a small pot with 1½ cups water and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Stir in cilantro stems and set aside. While rice simmers, cook corn.
Start Corn and Crumble Tofu
Heat a large non-stick pan over medium heat. Add corn in husk to hot, dry pan. Turn often until lightly charred, 8-10 minutes. Remove from burner. Reserve pan; no need to wipe clean. While corn cooks, line a mixing bowl with a paper towel. Break up tofu into pea-sized crumbles in bowl. Season with ¼ tsp. salt. Cover with additional paper towels and set aside.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into three pieces. Place in another mixing bowl, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Stem cilantro. Coarsely chop leaves and mince stems, keeping them separate. Peel and slice shallot into very thin rounds. Drain black beans. Cut tomato into ¼" dice.
Cook Tofu and Make Chipotle Aioli
Return pan used to char corn to medium-high heat. Add 1 tsp. olive oil and tofu to hot pan. Season with ¼ tsp. chipotle powder and ¼ tsp. salt. Stir once and cook undisturbed until crispy, 3-4 minutes. Then stir occasionally until dark brown and crispy, 7-9 minutes. Remove from pan. Wipe pan clean and reserve. While tofu cooks, combine mayonnaise, 1 tsp. water, and ¼ tsp. remaining chipotle powder in another mixing bowl. Taste, and add additional chipotle powder to aioli and tofu if desired.
Cook the Vegetables
Return pan used to cook tofu to medium-high heat. Add red bell pepper pieces to hot pan, skin side down. Cook undisturbed until charred, 3-4 minutes. Flip and add shallot. Cook until aromatic, 30-60 seconds. Remove pan from burner. Transfer vegetables to a plate and carefully cut red bell pepper into ½" dice. Add black beans and allow to warm from residual heat in pan. Shuck corn and carefully remove kernels from cob.
Finish the Dish
Place rice in a bowl. Top with tofu, black beans, corn, red bell pepper, and shallot. Garnish with cilantro leaves, tomato, and a drizzle of chipotle aioli. Serve remaining chipotle aioli on side.
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