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
The weather's getting warmer, we're all getting more outdoor time, and thus comes the time for lighter foods: dinners that don't weigh you down at the moments you're taking on some extra heat. This quinoa bowl rises to the occasion: sesame tofu, fresh veg like cucumbers and carrots, and some extra flourishes like pickled ginger. Feel light and free after eating sesame! (Poetry is just one of our many skills.)
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
Cook the Quinoa
Bring a small pot with quinoa and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until quinoa is tender, 18-20 minutes.
Remove from burner. Add ¼ tsp. salt and fluff quinoa with a fork. Cover again and set aside.
While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into ½” half-moons.
Mince pickled ginger.
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.
Pickle the Vegetables
In a mixing bowl, combine seasoned rice vinegar, cucumber half-moons, carrots, and ¼ tsp. salt. Set aside to pickle, at least 10 minutes.
While vegetables pickle, cook tofu.
Cook the Tofu
Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Add tofu, seasoning blend, ¼ tsp. salt, and pinch of pepper to hot pan. Stir occasionally until lightly browned, 6-8 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping quinoa with tofu and pickled vegetables. Drizzle dressing on tofu and garnish with sesame seeds. Add pickled ginger to taste. Bon appétit!
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