Vietnamese Shaking Tofu

with Thai basil and jasmine rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Peanuts, Soy

Vegetarian
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 you!
A note about serious food allergies

Often in this space, we resort to the clichés of song lyrics, but with “shake,” our lyric-circuits are overwhelmed. So we'll forgo any cuteness this time. Instead, let's discuss the delicious, crumbled “shaken” tofu, served on a bed of jasmine rice along with crisp veggies like red onion and bell pepper. The tofu and vegetables are dressed in a mix of lime juice and teriyaki. With flavors like that, you'll be sure to shake your groove thing. Drats! Foiled again by our own jukebox.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Lime
  • Info
    1 oz. Roasted Peanuts
  • ¼ oz. Thai Basil
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 tsp. Sriracha

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.

  • Nutrition (per serving)

  • Calories
    726
  • Carbohydrates
    94g
  • Fat
    25g
  • Protein
    29g
  • Sodium
    1214mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook Rice and Prepare Ingredients
    1

    Cook Rice and Prepare Ingredients

    Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, stem, seed, and slice red bell pepper into ½" dice. Halve and peel onion. Cut halves into ¼" slices. Zest lime, halve, and juice. Coarsely chop peanuts. Stem basil and coarsely chop.

  • Step 2 - Crumble the Tofu
    2

    Crumble the Tofu

    In a mixing bowl, use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with a pinch of salt and pepper. Toss with cornstarch, coating tofu completely.

  • Step 3 - Sear the Tofu
    3

    Sear the Tofu

    Heat a large non-stick over high heat. Add 1 Tbsp. olive oil and tofu crumbles to hot pan. Stir often until browned and crispy, 8-10 minutes. Tofu will continue to break up as it's stirred. Transfer tofu to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook tofu to high heat. Add 2 tsp. olive oil, bell pepper, and 1 cup onion (or more, if you're an onion lover). Cook until crisp-tender, 2-3 minutes.

  • Step 5 - Finish the Tofu
    5

    Finish the Tofu

    Add tofu, teriyaki glaze, 1 tsp. lime juice, and a pinch of lime zest to vegetables. Add Sriracha (to taste) and combine thoroughly. Cook until warmed through, 1-2 minutes.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place rice on a plate or in a shallow bowl and top with tofu and vegetables. Garnish with peanuts and basil.

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