Tofu is packed with protein, but not so much with the flavor. Never fear: this spicy caramel is a sweet-meets-heat sauce that enrobes crispy pan-fried tofu cubes for a flavor experience you won't soon forget. Next to a bed of jasmine rice and roasted snow peas, this is a low-calorie meal that pleases your waistline and your tastebuds.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim ends off snow peas. Line a plate with a paper towel. Cut tofu into ¾" dice. Arrange in a single layer on towel-lined plate. Top with another paper towel and a second plate to press moisture from tofu. Press tofu at least 10 minutes. While tofu presses, cook rice.
Cook the Rice
Bring a medium pot with rice and 1 ½ cups water to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes. Fluff grains with a fork, cover, and set aside. While rice cooks, roast snow peas.
Roast the Snow Peas
Place snow peas on prepared baking sheet. Drizzle with half the soy sauce (reserve remaining for spicy caramel sauce), 1 tsp. olive oil, and a pinch of salt and pepper. Toss to coat and spread into a single layer. Roast until tender, 10-12 minutes. While snow peas roast, sear tofu.
Sear the Tofu
Place cornstarch in a medium mixing bowl and season with a pinch of salt. Add pressed tofu cubes to bowl and toss to coat tofu completely in cornstarch. Replace paper towel on plate. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Shake excess cornstarch from tofu and add to hot pan. Cook, stirring occasionally, until golden brown on all sides, 5-7 minutes. Transfer to towel-lined plate. Wipe pan clean.
Make the Spicy Caramel Sauce
Return pan used to sear tofu to medium-high heat. Add sugar and 4 Tbsp. water. Stir to dissolve and cook until large bubbles begin to form and it begins to turn golden, 1 minute. Add rice vinegar, ginger, minced Fresno chile (to taste), and remaining soy sauce. Stir to combine and cook until thick enough to coat the back of a spoon, 2-3 minutes. Remove from burner, return tofu to pan, and toss to coat.
Plate the Dish
Place a serving of rice on a plate. Serve snap peas and tofu in front of rice and garnish with Fresno chile rounds (to taste).
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