Crispy Blackened Tofu and Remoulade Rice Bowl
with fajita veggies and cheddar-jack cheese
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
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2 oz. Remoulade
- 1 Tbsp. Blackening Seasoning
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2 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onion
- 6 oz. Pepper and Onion Mix
- ¾ cup Jasmine Rice
- 3 Tbsp. Cornstarch
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12 oz. Extra Firm Tofu
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)
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Calories983
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Carbohydrates85g
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Fat58g
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Protein31g
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Sodium1197mg
Recipe Steps
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1 prepare the ingredients
thinly slice green onions. 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.
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2 cook the rice
Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.
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3 cook the vegetables
heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. vegetables and a pinch of salt and pepper in hot pan. 5-7 minutes stirring occasionally until tender and lightly browned.
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4 cook the tofu
Line a plate with a paper towel. Toss tofu in cornstarch. Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Wipe bowl clean. Toss cooked tofu with seasoning blend. Remove to towel-lined plate.
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5 finish the dish
plate as shown.
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