Meal Kit
Spicy Maple Tofu
with peppers and rice
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Soy
- Vegetarian
- 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)
- 12 oz. Extra Firm Tofu
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 3 oz. Shredded Red Cabbage
- 1 fl. oz. Pure Maple Syrup
- 4 Green Onions
- ½ fl. oz. Seasoned Rice Vinegar
- 2 Tbsp. Cornstarch
- ⅖ oz. Mushroom Broth Concentrate
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Gochujang Red Pepper Paste
- 1 tsp. Black Garlic Seasoning
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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Calories700
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Carbohydrates100g
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Net Carbs91g
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Fat23g
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Protein25g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 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 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. Stir in 1/4 tsp. salt. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Drain tofu in a colander/strainer.Line a plate with paper towels. Place tofu on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Cut tofu into 1" dice.Place tofu, half the cornstarch (reserve remaining for sauce), 4 tsp. olive oil, a pinch of salt, and black garlic seasoning in a mixing bowl. Gently toss until coated. -
3 Roast the Tofu
Place tofu on prepared baking sheet. Spread into a single layer.
Roast in hot oven until tofu is crispy and browned, 20-25 minutes, stirring once halfway through. Carefully remove from oven. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers, white portions of green onions, 1/4 tsp. salt, a pinch of pepper, and cabbage to hot pan. Stir occasionally until tender, 6-8 minutes. -
5 Add Sauce and Tofu and Finish Dish
In another mixing bowl, combine 1 cup water, gochujang (to taste), mushroom base, soy sauce, maple syrup, vinegar, and remaining cornstarch.
Add sauce (to taste) to hot pan. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Add tofu and stir occasionally until coated, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with tofu mixture (to taste). Garnish with green portions of green onions. Bon appétit!
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