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
Sweet and sour, like Batman and Robin, belong together, and by that we mean your tofu is fighting crime in the mean streets of Gotham. Nah, we mean that that confection-y goodness and toothsome tart coat this tofu with something special that's more powerful than a flying bat and his boy wonder. Pineapple and green bell pepper add their own sweet flavors, cashews bring a salty crunch, and all tied together, this is a meal fit for a superhero.
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
Cook the Rice
Bring a small pot with rice, 1 cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover and set aside.
While rice cooks, prepare tofu.
Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into ½" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place a heavy object on plate to press down on tofu. Set aside at least 5 minutes.
Prepare the Ingredients
Stem, seed, remove ribs, and cut green bell pepper into ½" dice.
Halve pineapple chunks.
Trim and cut white portions of green onions into 1" lengths. Cut green portions thinly on an angle. Keep white and green portions separate.
Coarsely chop cashews.
Cook the Sauce
Place a medium pan over medium-high heat and add 1 tsp. olive oil.
Add green bell pepper, pineapple, white portions of green onions, and ¼ tsp. salt to hot pan. Stir occasionally until lightly charred, 3-5 minutes.
Stir in sweet and sour sauce and soy sauce. Remove from burner.
Cook the Tofu
Place canola oil in a medium non-stick pan over medium heat.
Combine tempura mix, ⅓ cup very cold water, and a pinch of pepper in a mixing bowl. Stir until batter is extremely thin, almost the consistency of water. If needed, add additional very cold water 1 Tbsp. at a time. Add tofu to batter and cover evenly.
Line another plate with a paper towel. Working in batches, carefully add tofu to hot oil and flip occasionally until golden brown, 3-5 minutes.
Remove to towel-lined plate. Season with a pinch of salt.
Plate dish as pictured on front of card, topping crispy tofu with sauce, cashews, and green portions of green onions. Bon appétit!
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