Meal Kit
Stir-Fried Tofu and Broccoli Rice Bowl
with garlic sauce and wonton strips
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 7 days
Contains: Wheat, Soy
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Vegetarian
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 8 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
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1 oz. Wonton Strips
- 4 tsp. Vegetable Base
- 2 Green Onions
- 1 Tbsp. Minced Garlic and Chili Pepper
- 1 Tbsp. Cornstarch
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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⅕ fl. oz. Tamari Soy Sauce
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) QPG9K2OE
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Calories810
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Carbohydrates92g
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Net Carbs82g
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Fat38g
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Protein29g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 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 1 1/4 cups water to a boil.
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
Cut broccoli florets into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Line a plate with paper towels. Lay tofu on its side and cut into 3 even slices lengthwise. Cut slices into 1" planks widthwise. Transfer tofu to towel-lined plate and top with more paper towels, then press gently but firmly to remove excess moisture.In a mixing bowl, combine vegetable base, soy sauce, cornstarch, and 3/4 cup water. Stir until smooth. Set aside. -
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 and 1/4 tsp. salt to hot pan. Flip occasionally, every 1-2 minutes, until golden brown, 6-8 minutes.Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.Reduce heat to medium. Transfer tofu to towel-lined plate. Drain any excess oil. Wipe pan clean and keep over medium heat. -
4 Cook the Broccoli
Add 2 tsp. olive oil, minced garlic and chili pepper (to taste), broccoli, white portions of green onions, and Asian garlic, ginger, & chili seasoning (to taste) to hot pan used to cook tofu. Stir occasionally until broccoli begins to brown, 3-5 minutes.
Reduce heat to low. -
5 Add Tofu and Sauce and Finish Dish
Stir in tofu and sauce mixture until combined. Bring to a simmer.
Once simmering, stir occasionally until broccoli is tender and sauce thickens, 3-5 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping rice with broccoli-tofu mixture. Garnish with wonton strips and green portions of green onions. Bon appétit!
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