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Ready in 25 minutes

Crispy Sesame Tofu & Asian Greens Stir-Fry

with Red Quinoa & Wafu Sauce

Cooking time

25 minutes




620 /serving

Crispy tofu represents the upper crust of veggie options. The key is to pat the cubes dry before coating them in a blend of rice flour and our seaweed and lemongrass-flavoured spices, so they develop that enticing golden exterior. They’ll go into a stir-fry of Asian greens and edamame, showered with sesame seeds and garlic chives. Plate it over delicate red quinoa, drizzle some wafu sauce over top and a way-fu you go!

We will send you:

  • 1 Bunch of garlic chives
  • 1 Onion (or shallot)
  • 340g Asian greens (yu choy or gai lan)
  • 1 Block of tofu (non-GMO)
  • 95g Red quinoa
  • 100g Edamame (or green peas)
  • 45ml Ponzu lime sauce
  • 30ml Wafu sauce
  • 6g Black & white sesame seeds
  • 20g Rice flour
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Eggs, Bonito, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
980 mg
Total Carb
67 g
10 g
34 g
15 g
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and set aside in a warm spot.
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Mise en place
Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Peel, halve and small-dice the onion. Thinly slice the garlic chives.
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Toast the sesame seeds
Heat a large, dry pan on medium-high. Toast the sesame seeds, stirring frequently, 1 to 2 min., until lightly golden. Transfer to a bowl. Wipe out and reserve the pan.
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Prepare & cook the tofu
Pat the tofu dry with paper towel and cut into large cubes. In a medium bowl, combine the rice flour and ½ the spices. Add the tofu; toss well. In the reserved pan, heat a thin layer of oil on medium-high. Cook the tofu, 2 to 3 min. per side, until crispy and browned. Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
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Start the stir-fry
In the same pan, heat a drizzle of oil on medium-high. Sauté the onion, 1 to 2 min., until fragrant. Add the gai lan and sauté, 1 to 2 min., until beginning to wilt. Add the edamame and sauté, 1 to 2 min., until the gai lan is bright green; season with the remaining spices and S&P.
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Finish the stir-fry & serve
To the pan of vegetables, add the tofu, ponzu, ½ the sesame seeds and ½ the garlic chives; toss well. Divide the quinoa between your bowls. Top with the stir-fry. Garnish with the remaining sesame seeds and garlic chives. Serve the wafu sauce on the side. Bon appétit!