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Glazed Tofu & Sticky Rice Bowls

with Daikon-String Pea Salad & Hoisin Mayo

Cooking time

30 minutes




700 /serving

Equal parts tangy, salty and sweet, this tofu will be a total hit on a meatless meal night. All it needs is a quick marinade (say hello to the power trio of soy, hoisin and rice vinegar) followed by a roast in the oven to seal in the flavours. Earn style points for your side salad by thinly slicing daikon, string peas and scallions for elegant crispness. Serve it all with sesame-studded rice and a dollop of hoisin mayo.

We will send you:

  • 2 Scallions
  • 100g Snow peas (or sugar snap peas)
  • 225g Daikon
  • 157g Calrose rice
  • 30ml Soy sauce (low sodium)
  • 15ml Rice vinegar
  • 30ml Mayonnaise
  • 3g Black & white sesame seeds
  • 60ml Hoisin sauce
  • 1 Block of tofu (non-GMO)

Contains: Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Sheet pan
Salt & pepper
Parchment paper
Total Fat
25 g
Saturated Fat
4 g
1380 mg
Total Carb
94 g
18 g
29 g
9 g
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Cook the rice
Preheat the oven to 450°F. Place the rice in a strainer and rinse under cold water, agitating the rice with your hands for 1 minute, until the water runs clear. 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, 18 to 20 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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Marinate the tofu
While the rice cooks, cut the tofu into medium cubes. In a large bowl, combine the soy sauce, ½ the hoisin and ½ the rice vinegar. Add the tofu and toss to coat evenly. Set aside to marinate while you prepare the next step.
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Mise en place
While the tofu marinates, peel and julienne the daikon. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Thinly slice the snow peas crosswise on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Roast the tofu
On a lined sheet pan, arrange the marinated tofu (letting the excess marinade drip off) in a single, even layer. Reserve the remaining marinade. Transfer the tofu to the oven and roast, 12 to 14 minutes, until browned, stirring and adding the reserved marinade halfway through.
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Make the salad & hoisin mayo
While the tofu roasts, in a large bowl, combine the daikon, snow peas, up to ½ of the green tops of scallions (to taste), the remaining rice vinegar and a drizzle of oil; season with S&P to taste. In a small bowl, combine the mayonnaise and remaining hoisin sauce; season with S&P to taste.
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Finish & serve
To the pot of rice, add ½ the sesame seeds and as many white bottoms of scallions as you’d like; stir to combine. Divide the finished rice, tofu and salad between your bowls, side by side. Garnish with a drizzle of the hoisin mayo, the remaining sesame seeds and as many remaining green tops of the scallions as you’d like. Bon appétit!