Vegan Glazed Tofu & Cauli Rice Bowls
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Vegan Glazed Tofu & Cauli Rice Bowls

Vegan Glazed Tofu & Cauli Rice Bowls

with Green Beans, Sesame Seeds & Cashews

Savory tofu is the star of this vegan meal. Season and pan-fry it to golden perfection, then drape it in a tangy-sweet apricot-ginger glaze and serve over fragrant jasmine rice alongside tender oven-roasted green beans. Finish with a shower of nutty cashews and sesame seeds, plus a fresh flurry of scallions for the ultimate plant-based plate.

Tags:
Vegan
Allergens:
Soy
Wheat
Sesame
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

6 ounce

Green Beans

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

1 unit

Tofu

(Contains Soy)

4 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 unit

Apricot Jam

1 tablespoon

Fry Seasoning

1 tablespoon

Sesame Seeds

(Contains Sesame)

½ ounce

Cashews

(Contains Tree Nuts)

12 ounce

Riced Cauliflower

Not included in your delivery

7 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories630 kcal
Fat33 g
Saturated Fat4.5 g
Carbohydrate55 g
Sugar37 g
Dietary Fiber9 g
Protein27 g
Cholesterol0 mg
Sodium2730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Paper Towel
Baking Sheet
Large Bowl
Whisk
Large Pan

Instructions

Cook Rice
1

• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a large pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP oil (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

Prep
2

• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes; season all over with salt and pepper.

Roast Green Beans
3

• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.

Whisk Glaze
4

• Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, ½ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 4 servings). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.

Cook Tofu
5

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. • Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.

Finish & Serve
6

• Fluff rice with a fork and divide between shallow bowls. • Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.