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
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.
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
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
Meatlovers! If using shrimp or jumbo shrimp, pat dry and season with a pinch of salt and pepper. Skip coating in cornstarch, then follow same instructions as tofu in Step 4, cooking with 2 tsp. olive oil until shrimp reaches minimum internal temperature, 2-3 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Follow same instruction as tofu in Step 4, cooking with 2 tsp. olive oil, and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Cook the Rice
Bring a small pot with rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff rice. Set aside.
While rice cooks, prepare ingredients.
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.
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.
Cook the Tofu
Line a plate with paper towel. In another mixing bowl, toss or gently combine 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.
Finish the Dish
Coarsely chop pineapple.
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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