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
+$3.99/serving 2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    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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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    ingredients
    Honey-Sambal Glazed Tofu Bowls with Brown Rice, Carrots & Bok Choy
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Sesame Oil
    • 2 Scallions
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 1 tsp Black & White Sesame Seeds
    • ½ cup Brown Rice
    • 2 tsps Honey
    • 1 Tbsp Seasoned Black Vinegar
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 Tbsp Sambal Oelek
    Prepare the ingredients & make the glaze
    1 Prepare the 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
    2 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.

    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the sesame seeds. In a medium pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the vegetables & serve your dish
    4 Cook the vegetables & serve your dish

    In the pan of reserved fond, 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 chicken. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the 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.

    2 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.

    Cook the rice
    Cook the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt, pepper, and the sesame seeds. In a medium pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the vegetables & serve your dish

    In the pan of reserved fond, 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 chicken. Garnish with the sliced green tops of the scallions. Enjoy!

    Cook the vegetables & serve your dish
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