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
So you're avoiding meat for now, but you don't want to miss having a meal of substance. You aren't about to eat bird seed and twigs. Meatless doesn't mean a meal that won't put meat on your bones! Here, crispy tofu offers a delightful texture and flavor. Drizzled with a teriyaki-ginger sauce both sweet and tangy, there's nothing a chicken or cow can provide this meal can't.
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
Cook the Rice
Bring a small pot with jasmine rice, 1½ cup water, and ¼ tsp. salt 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.
Prepare the Ingredients
Line a plate with a paper towel. Drain tofu and cut into ½" dice. Place tofu on towel-lined plate and cover with more paper towels and a heavy object. Press at least 10 minutes.
While tofu presses, trim and mince white portions of green onions. Thinly slice green portions on an angle, keeping white and green portions separate.
Pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Make the Sauce
Combine sesame oil, teriyaki glaze, white portions of green onions, ginger, 2 Tbsp. water, and a pinch of pepper in a mixing bowl. Set aside.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas and matchstick carrots to hot pan and stir occasionally until snap peas are tender, 5-7 minutes.
Remove from burner and stir in seasoning blend. Remove to a plate and cover with plastic wrap.
Wipe pan clean and reserve.
Cook Tofu and Finish Dish
Line another plate with a paper towel. In another mixing bowl, toss pressed tofu with cornstarch until coated.
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate. Toss with a pinch of pepper.
Plate dish as pictured on front of card, topping rice with vegetables and tofu. Spoon sauce over tofu and garnish with green portions of green onions. Bon appétit!
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