Meal Kit
Coconut-Lime Tofu Rice Bowl
with jalapeño
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Tree Nuts (Coconuts), Soy
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Vegetarian
- Gluten-Smart
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In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 2 Roma Tomatoes
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5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 1 Onion
- 1 Lime
- 1 Jalapeno Pepper
- ¼ oz. Cilantro
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Vqmx8YP7
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Calories910
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Carbohydrates87g
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Net Carbs78g
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Fat53g
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Protein25g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Core tomatoes and cut into 1/4" dice.Coarsely chop cilantro (no need to stem).Halve and peel onion. Cut halves into 1/4" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Line a plate with paper towels. Drain tofu. Cut tofu into 1" dice. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season all over with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for sauce) and 1/4 tsp. salt. -
3 Cook the Tofu
Line another plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 3 minutes.Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.Transfer to towel-lined plate. Keep pan over medium-low heat. -
4 Start the Sauce
Add 2 tsp. olive oil and onions to hot pan. Stir occasionally until slightly tender, 4-5 minutes.
Add 2 Tbsp. jalapeños (to taste; add remaining, if desired), 1/4 tsp. salt, and remaining Asian garlic, ginger & chile seasoning (to taste). Stir often until fragrant, 1-2 minutes.Add tomatoes and stir occasionally until softened, 1-2 minutes. -
5 Finish Sauce and Finish Dish
Add sugar and coconut milk to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir until combined.
Stir in tofu and bring to a simmer.Once simmering, remove from burner. Stir in 2 tsp. lime juice, 1 Tbsp. water, and half the cilantro (reserve remaining for garnish).Plate dish as pictured on front of card, topping rice with tofu mixture and garnishing with remaining cilantro. Squeeze lime wedges over to taste. Bon appétit!
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