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
A note about serious food allergies
Nobody does crispy tofu better; we've crusted the delicate veggie delight a thousand different ways, but this is the best by a hot mile. And hot does its work here, with a sambal-mayonnaise that adds a note of heat to the perfectly fried (by you) with the crunch of panko and the sweetness of the coconut. The combination of the two will send your taste buds to an heavenly realm.
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
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into 6-8 slices across the width.
Place tofu on towel-lined plate and top with more paper towels. Press gently but firmly to remove moisture. Set aside at least 5 minutes.
Cook Rice and Prepare Ingredients
Bring a small pot with jasmine rice and 1½ cup 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, pull strings from sugar snap peas like a zipper.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
In a mixing bowl, combine sambal (to taste), 2 tsp. lime juice, and mayonnaise. Set aside.
Roast the Snap Peas
Place sugar snap peas on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into peas.
Roast in hot oven until lightly browned, 6-8 minutes.
While snap peas roast, bread tofu.
Bread the Tofu
Place canola oil in a large non-stick pan over medium heat.
Combine flour and ½ cup water in another mixing bowl. Combine coconut and panko in a third mixing bowl.
Dip tofu slices in flour-water mixture, coating completely and letting excess drip off. Then place slices in coconut-panko mixture, pressing gently to adhere. Place coated tofu slices on a plate.
Fry the Tofu
Line another plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Carefully, add tofu to hot oil and cook until golden brown, 3-5 minutes per side. Be careful when flipping tofu; oil will be hot!
Remove tofu to towel-lined plate and season with ½ tsp. salt.
Plate dish as pictured on front of card, drizzling tofu with sambal-mayonnaise sauce. Squeeze lime wedges over to taste. Bon appétit!
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