Meal Kit

Culinary Collection

Coconut-Crusted Tofu Rice Bowl

with sweet chili mango chutney

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Coconuts), Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Vegetarian

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • ¾ cup Jasmine Rice
  • 3 oz. Frozen Mangoes
  • Info
    3 oz. Edamame
  • 2 fl. oz. Sweet Chili Sauce
  • Info
    4 Tbsp. Toasted Coconut
  • 2 Green Onions
  • 2 Tbsp. Cornstarch
  • ¼ oz. Cilantro
  • 1 tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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
  1. 1

    Cook the Rice

    Bring a small pot with rice, half the garlic salt (reserve remaining for tofu), and 11/4 cups water to a boil.

    Once boiling, reduce to a simmer, cover, and cook, 15 minutes.

    Stir in edamame and cook until rice is tender and edamame is heated through, 2-3 minutes.

    Remove from burner. Stir in cilantro, white portions of green onions (both prepared in a later step), and 1/4 tsp. salt. Cover and set aside.

    While rice cooks, continue recipe.

  2. 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.

    Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.

    Stem and coarsely chop cilantro.

    Trim and thinly slice green onions, keeping white and green portions separate.

  3. 3

    Fry the Tofu

    In a mixing bowl, toss or gently stir tofu, remaining garlic salt, cornstarch, and coconut until combined. Set aside until tofu surface is tacky, 2-3 minutes.

    While tofu sits, line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

    Working in batches if needed, add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

    Remove from burner. Transfer tofu to towel-lined plate and season with a pinch of salt.

  4. 4

    Make the Chutney

    In another mixing bowl, combine mangoes, green portions of green onions, and sweet chili sauce. Set aside.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with tofu, then chutney. Bon appétit!

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