Get $120 OFF : $40 off each of your first 3 baskets! New clients only. Redeem offer
Ready in 30 minutes

Crispy Tofu with Pickled Radishes

Fluffy Rice, Bok Choy & Wafu Sauce

Cooking time

30 minutes

Servings

2/4

Calories

840 /serving

Abracadabra! We’ve got a few tricks up our sleeve when it comes to tofu: break it into morsels, bathe it in maple syrup, soy sauce, rice vinegar and nutritional yeast to cover the full flavour spectrum, and bake to crisp and gold. It goes atop rice with sautéed bok choy, quick-pickled radishes and wafu sauce. Set it out on the table and give new meaning to now you see it, now you don’t.

We will send you:

  • 90g Radishes (or French radishes)
  • 225g Baby bok choy
  • 1 Block of tofu (non-GMO)
  • 160g White rice
  • 15ml Maple syrup
  • 30ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 45ml Wafu sauce
  • 24g Nutritional yeast
  • 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
1760 mg
Total Carb
97 g
Sugars
22 g
Protein
44 g
Fibre
8 g
Preparation
a picture
Cook the rice
Preheat the oven to 375°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
a picture
Prepare the tofu
Meanwhile, pat the tofu dry with paper towel. In a large bowl, break the tofu into bite-size pieces; season with ½ the spices and S&P. Add the soy sauce, maple syrup and ½ the vinegar; toss well. Add the nutritional yeast; toss well.
a picture
Bake the tofu
On a lined sheet pan, toss the tofu with a drizzle of oil. Bake, stirring halfway, 20 to 25 min., until golden and crispy.
a picture
Mise en place
Meanwhile, thinly slice the radishes; place in a small bowl with the remaining vinegar, 1 tbsp cold water (double for 4 portions) and salt. Remove the root ends of the bok choy; cut into 2-inch pieces.
a picture
Sauté the bok choy
In a large pan, heat a drizzle of oil on medium-high. Sauté the bok choy, 2 to 3 min., until wilted; season with the remaining spices and S&P.
a picture
Plate your dish
Divide the rice between your plates. Top with the tofu and bok choy. Garnish with the radishes (drain and pat dry before adding). Drizzle with the wafu sauce. Bon appétit!