Glazed Tofu & Brown Rice Bowls with Avocado & Marinated Vegetables

Glazed Tofu & Brown Rice Bowls

with Avocado & Marinated Vegetables

35 MIN
+$2.99/serving 2 Servings
Wellness at Blue Apron
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    For these hearty brown rice bowls, you'll glaze tofu in a sweet and spicy mixture of sambal, soy glaze, and ponzu for delicious saucy flavor in every bite. Marinated cucumbers and carrots, plus creamy avocado and nutty sesame seeds add balance and depth to the dish.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Tofu & Brown Rice Bowls with Avocado & Marinated Vegetables
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 2 Persian Cucumbers
    • 1 Avocado
    • 6 oz Carrots
    • 2 Scallions
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Rice Vinegar

    Glazed Tofu & Brown Rice Bowls

    Make the scallion rice
    1 Make the scallion rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, combine the rice, sliced white bottoms of the scallions, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the remaining ingredients & make the glaze

    Meanwhile, thinly slice the cucumbers into rounds. Peel the carrots and grate on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. In a separate bowl, combine the sliced green tops of the scallions, sliced cucumbers, grated carrots, and half the vinegar (you will have extra); season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the ponzu sauce, soy glaze, and as much of the sambal olek as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the remaining ingredients & make the glaze
    Cook the shrimp & serve your dish
    3 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened and the shrimp are coated and cooked through. Turn off the heat. Serve the scallion rice topped with the glazed shrimp (including any glaze from the pan), marinated vegetables, seasoned avocado, and sesame seeds. Enjoy!

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