All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
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.
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.
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.
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.
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.
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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