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Honey-Sambal Glazed Tofu Bowls
with Brown Rice, Carrots & Bok Choy
45 MIN
2 Servings
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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
-
NutritionPER SERVING
-
Calories660 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
Title
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12 oz Extra Firm Tofu
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2 Tbsps Black Bean Sauce
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1 Tbsp Sesame Oil
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6 oz Carrots
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10 oz Baby Bok Choy
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1 tsp Black & White Sesame Seeds
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2 Scallions
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½ cup Brown Rice
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2 tsps Honey
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1 Tbsp Seasoned Black Vinegar
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3 Tbsps East Asian-Style Sautéed Aromatics
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1 Tbsp Sambal Oelek
step-by-step
instructions
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.
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.
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!
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.
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.
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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