Hoisin-Glazed Tofu over Brown Rice with Bok Choy & Cashews

Hoisin-Glazed Tofu over Brown Rice

with Bok Choy & Cashews

45 MIN
+$6.99/serving 2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    From the Test Kitchen

    In this hearty grain bowl, you'll top a bed of brown rice with sautéed vegetables (cooked with fragrant ginger and scallions) and oven-roasted tofu glazed with savory hoisin sauce and rice vinegar. You’ll complete the dish with a sprinkling of cashews for added crunch.
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    Dietary Information

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    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Hoisin-Glazed Tofu over Brown Rice with Bok Choy & Cashews
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 Tbsps Hoisin Sauce
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • 2 Scallions
    • 1 Bell Pepper
    • ½ cup Brown Rice
    • 1 Piece Ginger
    • 3 Tbsps Roasted Cashews
    • 10 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, 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.

    Prepare the remaining ingredients & make the glaze
    2 Prepare the remaining ingredients & make the glaze

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Roughly chop the cashews. In a large bowl, combine the hoisin sauce and vinegar. Season with salt and pepper; stir to combine.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the grated ginger. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to a bowl. Wipe out the pan. 

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and glazed shrimp. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, 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

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Roughly chop the cashews. In a large bowl, combine the hoisin sauce and vinegar. Season with salt and pepper; stir to combine.

    Prepare the remaining ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the grated ginger. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to a bowl. Wipe out the pan. 

    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and glazed shrimp. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Cook the shrimp & serve your dish
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