Vegan Sweet & Savory Tofu Bowls
with Broccoli, Pickled Cucumber & Sesame Scallion Cauliflower Rice
If you’ve ever wondered how to get your tofu as crisp and golden brown as the restaurants do, now’s your chance—it’s all about the drying and the dredging! Give your tofu this royal treatment, then sear it for crisp, pillowy cubes that are ready to absorb tons of flavor. You’ll coat the tofu and sautéed broccoli in a rich sweet-and-savory sauce, then serve it over a bowl of fluffy scallion-sesame rice with crunchy homemade cucumber pickles on the side for a pop of brightness. Aren’t you soy happy you picked this meal?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Mini Cucumber
12 ounce
Broccoli
¾ cup
Jasmine Rice
1 tablespoon
Sesame Oil
(Contains Sesame)
1 unit
Tofu
(Contains Soy)
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1 teaspoon
Sriracha
12 ounce
Riced Cauliflower
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice cucumber. Thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary. • In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Mix thoroughly and set aside to pickle until ready to serve.
• Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. • Stir in rice, 1¼ cups water (2¼ cups for 4), half the sesame oil (all for 4), 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.
Once scallion whites are softened, add cauliflower rice (no need to drain), half the sesame oil (all for 4 servings), and a pinch of salt. Cook, stirring occasionally, until tender and any excess liquid has evaporated, 6-8 minutes. Turn off heat. (Save jasmine rice for another use.)
• While rice cooks, 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. • In a medium bowl, combine tofu, half the cornstarch, and a big pinch of salt. Stir until tofu is fully coated. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, 4-6 minutes. Reserve bowl. • Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt; cook, stirring occasionally, until tender, 6-8 minutes.
• While broccoli cooks, in bowl used for tofu, whisk together hoisin, sweet soy glaze, Sriracha, remaining cornstarch, and 1/3 cup water (2/3 cup for 4 servings). • Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, 1-2 minutes. • Transfer seared tofu to pan. Stir until fully coated and tofu is warmed through, 1 minute. Taste and season with salt and pepper if desired.
• Divide rice between bowls; top with tofu and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.
