Honey-Sambal Glazed Tofu Bowls with Brown Rice, Carrots & Bok Choy
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Honey-Sambal Glazed Tofu Bowls

with Brown Rice, Carrots & Bok Choy

45 MIN
2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Extra Firm Tofu

    From the Test Kitchen

    For these rice bowls, you'll roast tofu in the oven before tossing in a spicy-sweet glaze made with honey, sambal oelek, black vinegar (a Chinese aged rice vinegar with deep umami flavor), and more. Bok choy and carrots simply sautéed with garlic, ginger, and scallions add aromatic flavor to the dish.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Honey-Sambal Glazed Tofu Bowls with Brown Rice, Carrots & Bok Choy
    Title
    • 12 oz Extra Firm Tofu
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Sesame Oil
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 1 tsp Black & White Sesame Seeds
    • 2 Scallions
    • ½ cup Brown Rice
    • 2 tsps Honey
    • 1 Tbsp Seasoned Black Vinegar
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Tbsp Sambal Oelek
    Drain & press the tofu
    1 Drain & press the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release excess liquid at least 10 minutes.

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

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, whisk together the black bean sauce, vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook the rice
    3 Cook the rice

    In a small 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.

    Prepare & roast the tofu
    4 Prepare & roast the tofu

    Meanwhile, medium dice the pressed tofu. Line a sheet pan with foil. Transfer the diced tofu to the foil; drizzle with olive oil and the sesame oil. Season with salt, pepper, and the sesame seeds. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    Once the tofu has roasted about 10 minutes, in a medium pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Drain & press the tofu
    1 Drain & press the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top. Set aside to release excess liquid at least 10 minutes.

    2 Prepare ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, whisk together the black bean sauce, vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Prepare ingredients & make the glaze
    Cook the rice
    3 Cook the rice

    In a small 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.

    4 Prepare & roast the tofu

    Meanwhile, medium dice the pressed tofu. Line a sheet pan with foil. Transfer the diced tofu to the foil; drizzle with olive oil and the sesame oil. Season with salt, pepper, and the sesame seeds. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

    Prepare & roast the tofu
    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    Once the tofu has roasted about 10 minutes, in a medium pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sautéed aromatics (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the sliced green tops of the scallions. Enjoy!

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