Spicy BBQ Tofu & Chimichurri Rice Bowls
with Charred Corn & Pickled Jalapeño Salsa
- Soy
Smoky BBQ tofu meets Tex-Mex flavors in this vibrant rice bowl! Charred corn, tangy pickled jalapeños, and herbaceous chimichurri rice create a symphony of textures and tastes. Each forkful delivers tender tofu, pop-in-your-mouth corn, and incredibly flavorful rice.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Corn
4 tablespoon
BBQ Sauce
½ cup
Jasmine Rice
5 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 unit
Jalapeño
1 unit
Tomato
½ unit
Lime
2 unit
Scallions
½ unit
Tex-Mex Paste
2 ounce
Chimichurri
Not included in your delivery
1.25 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Drain corn, then pat dry with paper towels. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Trim and thinly slice scallions. Dice tomato into ¼-inch pieces. Quarter lime.
- Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ¾-inch cubes.
- Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-5 minutes. TIP: Cover pan if corn begins to pop.
- Turn off heat; transfer to a medium bowl. Wipe out pan.
-
Meanwhile, in a small microwave-safe bowl, combine jalapeño, vinegar, 1 TBSP water (2 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds.
-
Carefully remove plastic wrap; stir and set aside to pickle.
- In a second small bowl, combine BBQ sauce, stock concentrate, half the Tex-Mex paste (all for 4 servings), and ¼ cup water (½ cup for 4).
-
Heat sauce mixture in pan used for corn over medium-high heat. Cook, stirring occasionally, until thickened, 2-3 minutes.
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Add tofu and cook, stirring constantly, until thoroughly coated and warmed through, 1-2 minutes.
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Remove from heat.
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Fluff rice with a fork; stir in chimichurri.
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To bowl with charred corn, add pickled jalapeños (draining first), tomato, scallions, juice from half the lime (whole lime for 4 servings), salt, and pepper.
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Divide chimichurri rice and BBQ tofu between plates. Top with jalapeño corn salsa and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the bold, spicy flavors, but some found the combination of BBQ and chimichurri unusual or competing.
- Ease of prep: Quick and simple to make, though a few felt the tofu cooking method could be improved for better texture.
- Suggestions: Consider crisping the tofu first, then adding sauce. Adjust spice levels to taste; some found it quite hot 🌶️.
- Portions: Several mentioned small rice portions; adding more vegetables or beans could make the meal more filling.
- Texture: Some preferred firmer tofu; try baking or air-frying for a crispier result before saucing.
Reviews from our home cooks
This was so good! I recommend baking tofu for about 20 min at 350 and then put it in the pan with BBQ sauce. Very yummy!
I didn't use the jalapenos and after the tofu and bbq sauce cooked in the pan I added to my airfryer to crisp. Very tasty!
Loved this meal both hot-off-the-stove and as cold leftovers. Spicier with a full jalapeño, and satisfying. Will order again.
Too spicy for me. It was good, but I forgot the chimichurri sauce is spicy too. A lot of heat, but a good dish.
I don't love tofu, but the tofu was firm and good quality. Pickled jalapeños were awesome.
There was a little too much of the chimichurri in the rice, but other than that it was delicious!
Would have liked a teeny bit more corn to tomato ratio, the salsa was so good on the tofu!!
Left off jalapeños. Spicy but good. Leftovers did not heat well (chimichurri sauce absorbed into rice making it drier). Would like to try it with bbq chicken and more sweet than spicy.
Really tasty but a small portion. Stop giving 1/2cups of rice for any dish. It's too small. There's nothing "bigger" about this meal
Super easy! I'll be adding this to my cooking rotation.
