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 much-maligned tofu gets dressed up in lots of sweet chili love in this meal that everyone (from picky vegetarian to tough meat-eater) will devour. Crispy tofu will delight the taste buds like an answer to a prayer, and the salty-sweet soy-chili sauce combination will have you singing in gratitude. You won't settle for second-best tofu meals after this; this dinner puts tofu to the test and finds it passing with straight A's. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._
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
Large 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
Customize It Instructions
Meat lovers! If using shrimp, do not press. Pat dry and season with a pinch of salt and pepper. Toss with cornstarch, then follow same instructions as tofu in Step 3, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using chicken, do not press. Pat dry and season with a pinch of salt and pepper. Toss with cornstarch, then follow same instructions as tofu in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Cook the Rice
Bring a small pot with rice, 1 ½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Keep covered and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into ½" dice. Place tofu on plate, cover with a paper towel, and press firmly to remove liquid. Set aside in paper towels, 5 minutes.
While tofu dries, stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Trim ends off green beans. Halve on an angle.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions of green onions. Keep green and white portions separate.
After 5 minutes, add tofu to a mixing bowl with cornstarch and toss to coat.
Crisp the Tofu
Line another plate with a paper towel.
Place a large 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.
Remove tofu to towel-lined plate. Season with a pinch of salt and pepper. Keep pan over medium-high heat.
Cook the Vegetables
Add 1 Tbsp. olive oil, red bell pepper, green beans, and white portions of green onions to hot pan. Stir occasionally until lightly charred and tender, 5-6 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Finish the Dish
Add tofu, soy sauce, sweet chili sauce (to taste), red pepper flakes (to taste), and a pinch of salt to pan and stir until combined.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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