Meal Kit

Huli Huli Tofu Rice Bowl

with charred pineapple and teriyaki glaze

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 7 days

Contains: Eggs, Wheat, Soy

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
  • Vegetarian

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

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
    900
  • Carbohydrates
    103g
  • Net Carbs
    95g
  • Fat
    44g
  • Protein
    23g
  • Sodium
    1210mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 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
  1. 1

    Cook the Rice

    Bring a small pot with jasmine rice, 11/2 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. 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. 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. 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. 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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