Crispy Peanut Tofu

with Chinese broccoli and jasmine rice

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, 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

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 3 Tbsp. Cornstarch
  • Info
    12 oz. Extra Firm Tofu
  • 6 oz. Chinese Broccoli
  • 1 Red Fresno Chile
  • Info
    1 oz. Peanuts
  • Info
    ¾ oz. Creamy Peanut Butter
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 fl. oz. Sweet Chili Sauce
  • 2 tsp. Chopped Ginger

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
    712
  • Carbohydrates
    100g
  • Fat
    22g
  • Protein
    29g
  • Sodium
    546mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare tofu.

  • 2

    Prepare the Tofu

    Put cornstarch into a large mixing bowl. Cut tofu into ½" slices, pat dry, and place in large mixing bowl with cornstarch. Coat all sides evenly. Remove tofu from bowl and shake off excess.

  • 3

    Prepare the Ingredients

    Trim ¼" off ends of Chinese broccoli and separate stems from leafy tops. Cut stems into ½" diagonal slices. Stem, seed, and cut Fresno chile into thin rounds. Coarsely chop peanuts. Combine peanut butter, seasoned rice vinegar, sweet chili sauce, ginger, 2 Tbsp. water, and a pinch of salt and pepper in a small bowl until consistency of heavy cream. Add water 1 Tbsp. at a time to adjust consistency, if needed.

  • 4

    Cook the Tofu

    Line a plate with a paper towel. Place a large non-stick pan with 3 Tbsp. olive oil over medium-high heat. Gently shake tofu to remove excess cornstarch and add to hot pan. Cook until brown and crispy, 2-3 minutes per side. Remove tofu to towel-lined plate, and season tops with ½ tsp. salt. Wipe pan clean and reserve.

  • 5

    Cook the Vegetables

    Return pan used to cook tofu to medium-high heat. Add 1 Tbsp. olive oil and Chinese broccoli stems to hot pan. Cook, stirring often, until lightly browned, 2-3 minutes. Add Chinese broccoli tops, Frenso (to taste), ¼ cup water, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring occasionally, until water has evaporated and stems are tender, 1-3 minutes. Remove pan from burner.

  • 6

    Plate the Dish

    Scoop a serving of rice onto a plate. Place vegetables next to rice, and top with tofu. Spoon sauce over tofu and garnish with peanuts.

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