Meal Kit
Crispy Tofu Buddha Bowl
with peanut sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat, Peanuts, Sesame, Soy
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Vegetarian
Chef
David Padilla
It's not often a bowl of rice and vegetables can bring you to a place of cool meditative spirit, but we think we've hit the sweet spot here. Crunch snap peas and fresh broccoli are adorned by perfectly fried (by you!) tofu. Add in peanuts in droves (sauce and nuts), and a fresh citrus burst brought to you by lime, and we've got peaceful contemplation in a bowl. Nameste.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 6 oz. Broccoli Florets
- ¾ cup Jasmine Rice
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3 fl. oz. Peanut Sauce
- 3 oz. Matchstick Carrots
- 3 oz. Snap Peas
- 1 Lime
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1 oz. Honey Roasted Peanuts
- 2 Green Onions
- 3 Tbsp. Cornstarch
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.
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Nutrition (per serving)
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Calories950
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Carbohydrates110g
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Net Carbs98g
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Fat45g
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Protein31g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
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1 Prepare Tofu and Cook Rice
Line a plate with a paper towel. Cut tofu into 1/2" dice. Place on towel-lined plate and top with more paper towels and a second plate. Press at least 10 minutes.
While tofu presses, bring a small pot with rice, 11/2 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.Remove from burner and fluff rice. Cover again and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove strings from sugar snap peas, if necessary.Cut broccoli into large bite-sized pieces, if necessary.Halve lime and juice.Coarsely chop peanuts. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli florets, matchstick carrots, sugar snap peas, and white portions of green onions to hot pan. Stir occasionally until tender, 3-5 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Transfer to a plate and cover with plastic wrap.Reserve pan; no need to wipe clean. -
4 Cook the Tofu
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Line a plate with a paper towel.
In a mixing bowl, toss tofu with cornstarch. Add tofu to hot pan and stir occasionally until browned, 5-7 minutes.Remove from burner and place tofu on towel-lined plate. Season with a pinch of pepper. -
5 Make Peanut Sauce and Finish Dish
In another mixing bowl, combine 2 tsp. lime juice with peanut sauce.
Plate dish as pictured on front of card, topping rice with tofu and vegetables. Drizzle peanut sauce over tofu. Garnish with green portions of green onions and peanuts. Bon appétit!
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