Crispy Ginger-Scallion Tofu Rice Bowl

with matchstick carrots and snap peas

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • ¾ cup Jasmine Rice
  • 3 Tbsp. Cornstarch
  • 2 Green Onions
  • 3 oz. Matchstick Carrots
  • 2 tsp. Chopped Ginger
  • 6 oz. Snap Peas
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • Info
    2 fl. oz. Teriyaki Glaze
  • ¼ fl. oz. Toasted Sesame Oil

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
    835
  • Carbohydrates
    98g
  • Fat
    38g
  • Protein
    26g
  • Sodium
    1675mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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