Crispy Teriyaki Tofu with Tamari Drizzle
Pickled Radishes & Sautéed Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
900 /serving
Abracadabra! We’ve got a few tricks for tofu: break it into morsels, bathe it in an umami-packed combo of teriyaki glaze, rice vinegar and nutritional yeast, and bake to golden crisp. It goes atop rice with sautéed bok choy, quick-pickled radishes and our rich tamari vinaigrette. Set it out on the table and watch it disappear like magic.
We will send you:
- 100g Radishes
- 225g Bok choy tips
- 1 Block of tofu (non-GMO)
- 160g White rice
- 60ml Teriyaki glaze
- 30ml Rice vinegar
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 24g Nutritional yeast
- 13g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
5 g
Sodium
1770 mg
Total Carb
98 g
Sugars
22 g
Protein
45 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 375°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. Fluff and keep warm.
Prepare the tofu
Meanwhile, pat the tofu dry with paper towel. In a large bowl, break the tofu into bite-size pieces; season with ½ the spices and S&P. Add the teriyaki glaze and ½ the vinegar; toss well. Add the nutritional yeast; toss well.
Bake the tofu
On a lined sheet pan, toss the tofu with a drizzle of oil. Bake, stirring halfway, 20 to 25 min., until golden and crispy.
Mise en place
Meanwhile, thinly slice the radishes; place in a small bowl with the remaining vinegar, 1 tbsp cold water (double for 4 portions) and salt. Remove the root ends of the bok choy; cut crosswise into 2-inch pieces.
Sauté the bok choy
In a large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Plate your dish
Divide the rice between your plates. Top with the tofu, bok choy and radishes (drain before adding). Drizzle with the vinaigrette. Bon appétit!
