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
Umami is considered the fifth "basic taste" (after sweet, sour, bitter, and salty), and refers to the savory deliciousness from ingredients like soy sauce, mushrooms, and tomatoes. This crispy teriyaki tofu abounds with umami-rich flavors that will fill your senses and your stomach without leaving you feeling weighed down. Cremini mushrooms, carrots, and edamame add freshness to a meatless meal that hits all the right notes.
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
Press the Tofu
Line a plate with two paper towels. Cut tofu into ½" thick slices across width, and cut pieces diagonally to form triangles. Arrange tofu in a single layer on plate, top with another paper towel, then another plate. Add some weight to plate (such as a canned good or two more plates) to gently press tofu. Make sure weight is evenly distributed. Removing moisture allows tofu to get crispy and better absorb flavors. Set aside 15 minutes. While tofu presses, cook rice.
Cook the Rice
Bring a small pot with rice, a pinch of salt, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 17-20 minutes. Remove from burner and fluff grains with a fork. Cover and set aside. While rice cooks, prepare ingredients.
Prepare the Ingredients
Rinse edamame under warm water if still frozen. Quarter mushrooms. Trim and thinly slice green onion on an angle, keeping white and green portions separate.
Cook the Tofu
Place 2 Tbsp. olive oil in a large non-stick pan over medium-high heat. Test oil temperature by adding a green onion portion to oil. It should sizzle gently on contact. If it browns immediately, reduce heat. If it doesn't sizzle, increase heat. Line a plate with a paper towel. Carefully lay tofu in hot oil away from you. Cook until tofu is golden brown, 5-6 minutes per side. Transfer to towel-lined plate and let cool 5 minutes. Discard all but 2 tsp. oil and reserve pan.
Cook the Vegetables
Return pan used to cook tofu to medium heat and add mushrooms, edamame, white portions of green onion, and matchstick carrots. Cook, stirring often, until vegetables are tender and slightly charred, 5-7 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Add a serving of rice to a bowl or a plate. Top with vegetables and tofu. Garnish with green portions of green onion, teriyaki glaze, Sriracha (to taste), and sesame seeds.
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