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Ready in 25 minutes

Glazed Tofu Rice Bowls

with Wilted Bok Choy & Quick-Pickled Cucumbers

Cooking time

25 minutes

Servings

2/4

Calories

720 /serving

Approach this tofu as you would a blank canvas. The artful process starts with a coating of cornstarch and aromatics, before baking the cubes to crispy. Next, colour your world by applying a glaze of soy and honey for a slick finish. Use rice vinegar to liven up the white rice and to pickle rounds of cucumbers in a matter of minutes. This work of art comes together with just-wilted bok choy, beautifully framed in a bowl.

We will send you:

  • 1 Garlic clove
  • 2 Cucumbers
  • 1 Shallot (or onion)
  • 340g Baby bok choy
  • 1 Block of tofu (non-GMO)
  • 165g White rice
  • 30ml Rice vinegar
  • 14g Honey
  • 30ml Soy sauce (low sodium)
  • 36g Cornstarch
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Soy, Wheat

You will need:

Medium pot
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
112 g
Sugars
17 g
Protein
28 g
Fibre
8 g
Preparation
a picture
Cook the rice
Preheat the oven to 450°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. Add ½ the vinegar. Fluff and keep warm.
a picture
Prepare & bake the tofu
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. In a large bowl, combine the tofu, all but 2 tsp of the cornstarch (double for 4 portions), ⅔ of the spices and S&P. On a lined sheet pan drizzled with oil, toss the tofu with a drizzle of oil and bake, flipping halfway, 20 to 25 min., until golden brown and crispy.
a picture
Mise en place
Meanwhile, thinly slice the cucumbers into rounds. Separate the bok choy leaves, discarding the root ends; cut into 2-inch pieces. Halve, peel and mince the shallot. Mince the garlic. In a medium bowl, make the pickled cucumbers by combining the cucumbers, remaining vinegar and a pinch of salt.
a picture
Make the glaze & coat the tofu
In a small bowl, whisk the soy sauce, honey, remaining cornstarch and ¼ cup water (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Sauté the garlic and shallot, 30 sec. to 1 min., until fragrant. Add the soy sauce mixture and cook, stirring frequently, 1 to 2 min., until thickened; season with S&P. Set aside 2 tbsp of the glaze (double for 4 portions). To the pan of remaining glaze, add the tofu; toss well. Transfer to a plate and keep warm. Wipe out and reserve the pan.
a picture
Cook the bok choy
In the same pan, heat a drizzle of oil on medium-high. Cook the bok choy and 1 tbsp water (double for 4 portions), partially covered, stirring occasionally, 2 to 4 min., until wilted; season with the remaining spices and S&P.
a picture
Plate your dish
Divide the rice between your bowls. Top with the pickled cucumbers (drain before adding), bok choy and tofu. Drizzle with the reserved glaze. Bon appétit!