Vegan Crispy Tofu with Pickled Radishes
Fluffy Rice, Bok Choy & Creamy Tamari Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Abracadabra! We’ve got a few tricks up our sleeve when it comes to tofu: break it into morsels, bathe it in maple syrup, soy sauce, rice vinegar and nutritional yeast to cover the full flavour spectrum, and bake to crisp and gold. It goes atop rice with sautéed bok choy, quick-pickled radishes and our rich tamari vinaigrette. Set it out on the table and give new meaning to now you see it, now you don’t.
We will send you:
- 100g Radishes (or French radishes)
- 225g Baby bok choy
- 1 Block of tofu (non-GMO)
- 160g White rice
- 15ml Maple syrup
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 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
1730 mg
Total Carb
97 g
Sugars
20 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 soy sauce, maple syrup 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 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!
