Huli Huli Tofu Rice Bowl

with charred pineapple and teriyaki glaze

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, 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

Combine the sweet Hawaiian BBQ flavors of huli huli with fried and crisped tofu and what do you have? Well, dinner, as right after reading this you'll be putting this meal in your basket for sure. But to elaborate further, teriyaki and pineapple provide a one-two huli huli punch that coats the tofu like nothing else. Want to hear more? It's easy-peasy to make and quick to come together. Mic. Dropped.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • 4 oz. Slaw Mix
  • ¾ cup Jasmine Rice
  • 3 Pineapple Rings
  • Info
    2 oz. Teriyaki Glaze
  • Info
    0.84 oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes
  • 2 Green Onions
  • 1 Lime

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
    906
  • Carbohydrates
    104g
  • Fat
    44g
  • Protein
    23g
  • Sodium
    1209mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and fluff rice with a fork. Set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside to drain, 5 minutes. While tofu drains, trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Halve lime. Quarter one half and juice other half. Combine slaw mix, white portions of green onions, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 3

    Sear the Pineapple

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-4 minutes per side. Transfer pineapple rings to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook the Tofu

    Line a plate with paper towel. In another mixing bowl, toss tofu with cornstarch and a pinch of salt and pepper until coated. Return pan used to cook pineapple 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 from burner. Transfer tofu to towel-lined plate.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with slaw, tofu, and pineapple. Garnish with teriyaki glaze, red pepper flakes (to taste), and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!

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