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Crispy Teriyaki Tofu Bowls

over Jasmine Rice with Sesame Bok Choy

Cooking time

25 minutes




650 /serving

We’re taking a page from our favourite Japanese menus for this quick teriyaki tofu dish, all crispy and sweet and savoury at once. The trick to the lovely golden crust on the tofu cubes is to toss them in cornstarch before sautéeing them. Then you’ll sauce them up with our special teriyaki mixture, and serve them on fluffy jasmine rice with a sprinkle of black and white sesame seeds, for texture and flair.

We will send you:

  • 200g Multicoloured baby peppers
  • 340g Baby bok choy
  • 20g Ginger
  • 1 Scallion
  • 157g Jasmine rice
  • 6g Black & white sesame seeds
  • 1 Block of tofu (non-GMO)
  • 18g Cornstarch
  • 60ml Teriyaki sauce
  • 13g Japanese-style spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
19 g
Saturated Fat
4 g
2250 mg
Total Carbs
92 g
11 g
30 g
8 g
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Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 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 let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, core and slice the peppers into bite-size pieces. Separate the bok choy leaves (halve the leaves crosswise, if large), discarding the root end. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high, add the white bottoms of the scallion and remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the peppers and bok choy; season with ½ the spice blend. Cook, stirring frequently, 2 to 4 minutes, until the vegetables begin to soften. Sprinkle the vegetables with ½ the sesame seeds and transfer to a bowl. Wipe out and reserve the pan.
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Make the teriyaki tofu
In the same pan, heat a drizzle of oil on medium-high. Pat the tofu dry with a paper towel and medium-dice; season with the remaining spice blend and S&P. In a bowl, combine the tofu and the cornstarch; toss to combine thoroughly. Add the coated tofu to the pan and cook, 1 to 2 minutes per side, until browned and crispy. Add the teriyaki sauce and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the tofu, 30 seconds to 1 minute, until the tofu is coated with the sauce.
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Plate your dish
Divide the finished rice between your bowls. Top with the vegetables and teriyaki tofu. Top the tofu with the remaining sesame seeds. Spoon any remaining sauce from the pan over the dish. Garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!