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Fresh pre-cut ingredients
20 minutes

Creamy Miso-Coconut Tofu, Cabbage & String Pea Sauté

over Jasmine Rice

Cooking time

20 minutes

Servings

2/4

Calories

770 /serving

Come sail away to the South Seas with this tropically-inclined recipe—we promise a smooth voyage towards a meatless meal that’s simple to prepare yet deeply complex in taste. Look out for flavours of creamy coconut, musky white miso and sesame—with a hint of seaweed here and there. A soft bed of jasmine rice is the vessel to convey seared tofu cubes sautéed with an unusual selection of veggies: string peas, cabbage and leeks.

We will send you:

  • 200g Shredded napa cabbage
  • 100g Trimmed sugar snap peas (or snow peas)
  • 100g Sliced leeks
  • 1 Block of tofu (non-GMO)
  • 157g Jasmine rice
  • 15ml Sweet soy sauce
  • 15g White miso paste
  • 15ml Toasted sesame oil
  • 165ml Coconut milk
  • 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
14 g
Sodium
920 mg
Total Carb
93 g
Sugars
17 g
Protein
28 g
Fibre
7 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min.; season with ⅓ of the spices. Fluff and set aside in a warm spot.
a picture
Sear the tofu
While the rice cooks, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the tofu dry with paper towel and cut into large cubes; season with S&P. Cook, 2 to 3 min. per side, until browned. Transfer to a plate. Wipe out and reserve the pan.
a picture
Make the sauce
Halve the string peas crosswise on an angle. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the cabbage and leeks, partially covered, stirring occasionally, 5 to 7 min., until beginning to soften; season with the remaining spices. Add the coconut milk, miso and soy sauce; stir well.
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Add the tofu & string peas
To the pan of sauce, add the tofu and string peas. Sauté, stirring occasionally, 2 to 3 min., until the tofu is glazed and the string peas are crisp-tender. Remove from the heat and add ½ the sesame oil; stir well.
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Plate your dish
Divide the rice between your bowls. Top with the tofu, string peas and sauce. Drizzle the remaining sesame oil on top. Bon appétit!