Meal Kit

Hawaiian BBQ Tofu

with pineapple and broccoli

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

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 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

Take your tofu talents to tropical locales, with this rice and vegetable stunner guaranteed to part the clouds and let in the sunshine. Teriyaki and pineapple combine for a delightful sauce, coating the crispy tofu with bright flavors. But not just tofu; the rice, broccoli, and red bell pepper sop up the sauce, making the entire meal feel like you've just soaked up the sun.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 1 Red Bell Pepper
  • 6 fl. oz. Pineapple Juice
  • ½ cup Jasmine Rice
  • 3 oz. Broccoli Florets
  • 3 oz. Pineapple Chunks
  • Info
    2 fl. oz. Teriyaki Glaze
  • 3 Tbsp. Cornstarch
  • ¼ oz. Cilantro

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Cook Rice and Prepare Tofu

    Bring a small pot with rice and 1 cup water 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 simmers, line a plate with a paper towel. Cut tofu into 1/2" dice.

    Place tofu on towel-lined plate. Cover with another paper towel, top with another plate, and place an heavy object on plate to press down on tofu.

    While tofu presses, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem, seed, and slice red bell pepper into 1/2" dice.

    Cut broccoli florets into large bite-sized pieces, if necessary.

    Halve pineapple chunks.

    Stem and mince cilantro.

  3. 3

    Roast the Vegetables

    Combine bell pepper and broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Spread into a single layer and roast in hot oven until fork-tender, 12-15 minutes.

    While vegetables roast, cook tofu.

  4. 4

    Cook the Tofu

    Add tofu, cornstarch, and 1/4 tsp. salt in a mixing bowl. Toss to coat thoroughly.

    Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Place tofu in hot pan and flip occasionally until lightly browned and crispy, 5-7 minutes.

    Remove tofu to a plate.

    Reserve pan; no need to wipe clean.

  5. 5

    Make the Sauce

    Return pan used to crisp tofu to medium-high heat and add 1 tsp. olive oil. Add pineapple to hot pan and stir occasionally until warmed through, 2-3 minutes

    Add pineapple juice and teriyaki glaze. Bring to simmer and cook until sauce is thickened, 3-4 minutes.

    Plate dish as pictured on front of card, tossing tofu in sauce and placing on a bed of rice. Top with roasted vegetables and garnish with cilantro. Bon appétit!

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