Meal Kit
Roasted Gochujang Tofu
with mushrooms and snow peas
Prep & Cook Time: 45-55 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Soy
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Fiber RichVegetarian
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 6 oz. Pepper, Onion & Pea Medley
- 5.47 oz. Long Grain White Rice
- 4 oz. Button Mushrooms
- 1 oz. Seasoned Rice Vinegar
- 1 oz. Brown Sugar
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1 Tbsp. Gochujang Red Pepper Paste
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⅗ fl. oz. Tamari Soy Sauce
- 2 Tbsp. Cornstarch
- ⅖ oz. Mushroom Broth Concentrate
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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Calories730
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Carbohydrates107g
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Net Carbs101g
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Fat23g
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Protein26g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
- 1 Plate
- 1 Colander/Strainer
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 Ingredients and Make Sauce
Coarsely chop pepper, onion, & pea medley.
Cut mushrooms into 1/4" slices.In a mixing bowl, combine 1/4 cup water, rice vinegar, mushroom base, brown sugar, gochujang (to taste), and soy sauce. Set aside.Line a plate with paper towels.Drain tofu in a colander/strainer. Cut tofu into 1" pieces. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.Transfer tofu to another mixing bowl and add 4 tsp. olive oil, cornstarch, 1/4 tsp. salt, and a pinch of pepper. Gently toss to combine. -
2 Roast the Tofu
Place tofu on prepared baking sheet and spread into an even layer.
Roast in hot oven until crispy and browned, 25-35 minutes.Carefully remove from oven.While tofu roasts, continue recipe. -
3 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm. -
4 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pepper, onion, & pea medley, mushrooms, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 5-7 minutes. -
5 Add Sauce and Tofu and Finish Dish
Add sauce (to taste) and tofu to hot pan. Stir occasionally until vegetables and tofu are evenly coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping rice with tofu mixture. Bon appétit!
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