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Glazed tofu egg rice bowls - Extra large standard

Glazed Tofu & Egg Rice Bowls

with Crisp-Tender Asian Greens & Marinated Cabbage

890 cals

20 mins

Description

Here’s a tofu act to follow. These inventive veggie bowls are brimming with tasty surprises from top to bottom. Glaze the tofu in a mix of sweet soy sauce and rice vinegar until it’s glossy with goodness, and pair with hard-boiled eggs (conveniently at the ready). Take care of veg-ness with gently sautéed Asian greens and some sharpness from marinated shredded cabbage. It all goes over long-grain white rice singing with sweet, gingery sesame notes.

Contains:

Eggs, Sesame, Soy, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 225g Asian greens (yu choy or gai lan)

  • 100g Shredded red cabbage

  • 1 Block of tofu (non-GMO)

  • 30ml Rice vinegar

  • 160g White rice

  • 60ml Sweet soy sauce

  • 2 Hard-boiled eggs

  • 8g Sugared Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper, sugar)

Nutrition

Total fat

30g

Saturated Fat

5g

Sodium

1700mg

Total carbs

117g

Sugar

35g

Protein

44g

Fibres

10g

Recipe Instructions

Glazed Tofu & Egg Rice Bowls - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices 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 the rice.
Glazed Tofu & Egg Rice Bowls - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, pat the tofu dry with paper towel; cut into large cubes. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. In a medium bowl, make the marinated cabbage by combining the cabbage, ⅓ of the vinegar, a drizzle of oil and S&P.
Glazed Tofu & Egg Rice Bowls - Step #3 Cook & glaze the tofu
Step 3: Cook & glaze the tofu
In a small bowl, make the glaze by combining the soy sauce and remaining vinegar. In a large pan, heat a drizzle of oil on medium-high. Season the tofu with ¾ of the remaining spices and S&P. Cook, 1 to 2 min. per side, until beginning to brown. Add all but 2 tbsp of the glaze (double for 4 portions) and cook, spooning the sauce over, 1 to 2 min., until golden and heated through. Transfer to a plate. Wipe out and reserve the pan.
Glazed Tofu & Egg Rice Bowls - Step #4 Sauté the yu choy
Step 4: Sauté the yu choy
In the same pan, heat a drizzle of oil on medium-high. Sauté the yu choy, 1 to 2 min., until partially cooked. Add 1 tbsp water (double for 4 portions) and the remaining spices. Cook, partially covered, 1 to 2 min., until crisp-tender.
Glazed Tofu & Egg Rice Bowls - Step #5 Finish & serve
Step 5: Finish & serve
Quarter the eggs lengthwise. Divide the rice between your bowls. Top with the tofu, yu choy, marinated cabbage and eggs. Drizzle with the remaining glaze. Bon appétit!