Meal Kit
Vietnamese Shaking Tofu
with Thai basil and jasmine rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Peanuts, Soy
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Vegetarian
Chef
Jimmy Madla
Often in this space, we resort to the clichés of song lyrics, but with “shake,” our lyric-circuits are overwhelmed. So we'll forgo any cuteness this time. Instead, let's discuss the delicious, crumbled “shaken” tofu, served on a bed of jasmine rice along with crisp veggies like red onion and bell pepper. The tofu and vegetables are dressed in a mix of lime juice and teriyaki. With flavors like that, you'll be sure to shake your groove thing. Drats! Foiled again by our own jukebox.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 1 Onion
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
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2 fl. oz. Teriyaki Glaze
- 1 Lime
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1 oz. Roasted Peanuts
- 3 Tbsp. Cornstarch
- 2 tsp. Sriracha
- ¼ oz. Thai Basil
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) GqyJ1DOB
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Calories770
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Carbohydrates103g
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Net Carbs93g
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Fat28g
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Protein28g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 Rice and Prepare Ingredients
Bring a small pot with jasmine rice and 11/2 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, stem, seed, and slice red bell pepper into 1/2" dice. Halve and peel onion. Cut halves into 1/4" slices. Zest lime, halve, and juice. Coarsely chop peanuts. Stem basil and coarsely chop.
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2 Crumble the Tofu
In a mixing bowl, use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with a pinch of salt and pepper. Toss with cornstarch, coating tofu completely.
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3 Sear the Tofu
Heat a large non-stick over high heat. Add 1 Tbsp. olive oil and tofu crumbles to hot pan. Stir often until browned and crispy, 8-10 minutes. Tofu will continue to break up as it's stirred. Transfer tofu to a plate. Reserve pan; no need to wipe clean.
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4 Cook the Vegetables
Return pan used to cook tofu to high heat. Add 2 tsp. olive oil, bell pepper, and 1 cup onion (or more, if you're an onion lover). Cook until crisp-tender, 2-3 minutes.
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5 Finish the Tofu
Add tofu, teriyaki glaze, 1 tsp. lime juice, and a pinch of lime zest to vegetables. Add Sriracha (to taste) and combine thoroughly. Cook until warmed through, 1-2 minutes.
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6 Finish the Dish
Place rice on a plate or in a shallow bowl and top with tofu and vegetables. Garnish with peanuts and basil.
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