Meal Kit
Culinary Collection
Sweet Chili Teriyaki Tofu
with Japanese-style cabbage pancake
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Eggs, Wheat, Soy
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Vegetarian
Chef
Rachel Post
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- ¾ cup Jasmine Rice
- 4 oz. Slaw Mix
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2 fl. oz. Teriyaki Glaze
- 2 fl. oz. Sweet Chili Sauce
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½ cups Tempura Mix
- 2 Green Onions
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0.84 oz. Mayonnaise
- 1 Tbsp. Cornstarch
- ¼ fl. oz. Hot Sauce
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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Calories1000
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Carbohydrates128g
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Net Carbs119g
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Fat42g
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Protein24g
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Sodium2190mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Large Non-Stick Pan
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
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 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Spicy Mayonnaise
Drain tofu. Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine mayonnaise and hot sauce (to taste). Set aside.In another mixing bowl, combine tempura mix and 1/3 cup water until a pancake-like batter forms. If batter is too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
3 Fry the Tofu
Add tofu and cornstarch to another mixing bowl and gently toss until evenly coated.
Line another plate with a paper towel.Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.Remove from burner. Transfer tofu to towel-lined plate. Reserve pan; no need to wipe clean.While tofu cooks, continue recipe. -
4 Make the Pancake
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add slaw mix to hot pan. Stir occasionally until slaw begins to brown, 3-4 minutes.
Spread slaw into an even layer and top with white portions of green onions. Pour batter evenly over slaw. Gently tilt pan, spreading batter into a large, pancake-like shape. Cook undisturbed until golden-brown, 2-3 minutes per side.Remove from burner. Transfer to a plate. -
5 Make Sauce and Finish Dish
Return pan used to cook tofu to medium heat. Add teriyaki glaze and sweet chili sauce to hot pan. Bring to a simmer.
Once simmering, add tofu and stir until coated, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping rice with tofu, sauce, green portions of green onions, and spicy mayonnaise (to taste). Serve pancake on the side, quartering, if desired. Bon appétit!
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