Meal Kit
Culinary Collection
Huli Huli Tofu Rice Bowl
with charred pineapple and teriyaki glaze
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Eggs, Wheat, Soy
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Vegetarian
Chef
David Padilla
Combine the sweet Hawaiian BBQ flavors of huli huli with fried and crisped tofu and what do you have? Well, dinner, as right after reading this you'll be putting this meal in your basket for sure. But to elaborate further, teriyaki and pineapple provide a one-two huli huli punch that pairs with the tofu like nothing else. Want to hear more? It's easy-peasy to make and quick to come together. Mic. Dropped.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 5.47 oz. Long Grain White Rice
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4 fl. oz. Teriyaki Glaze
- 5 oz. Pineapple Chunks
- 4 oz. Slaw Mix
- 1 Lime
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0.84 oz. Mayonnaise
- 3 Tbsp. Cornstarch
- 2 Green Onions
- ¼ tsp. Red Pepper Flakes
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) jOQY4QOA
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Calories960
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Carbohydrates116g
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Net Carbs107g
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Fat44g
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Protein25g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 2 Mixing Bowls
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 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 fluff rice. Set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Slaw
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.
While tofu sits, halve lime. Quarter one half and juice the other half.Trim and thinly slice white portions of green onions. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.Combine slaw mix, white portions of green onions, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside. -
3 Sear the Pineapples
Drain pineapples and pat dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add pineapples to hot pan. Cook undisturbed until charred, 4-6 minutes.Remove from burner. Transfer pineapples to a plate. Reserve pan; no need to wipe clean. -
4 Cook the Tofu
Line another plate with a paper towel.
In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of pepper until tofu is coated.Return pan used to sear pineapples to medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.Remove from burner. Transfer tofu to towel-lined plate. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with slaw, tofu, and pineapples. Garnish with teriyaki glaze, red pepper flakes (to taste), and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!
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