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
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.
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.
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.
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.
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.
finish the dish
plate as shown.
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