Orange Tofu & Brown Rice with Snow Peas, Kohlrabi & Cashews

Orange Tofu & Brown Rice

with Snow Peas, Kohlrabi & Cashews

40 MIN
$11.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Firm Tofu
    includes 14 oz 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 this vibrant dish, you’ll sear marinated tofu and glaze it in the pan with a sweet and savory mix of fresh orange juice, orange marmalade, spicy sambal, and more, then serve it over sautéed vegetables and hearty brown rice. A garnish of roasted cashews lends a bit of nutty flavor and crunch to each bite.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Orange Tofu & Brown Rice with Snow Peas, Kohlrabi & Cashews
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Brown Rice
    • 1 Navel Orange
    • 4 oz Snow Peas
    • 2 Scallions
    • 1 Kohlrabi
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy-Miso Sauce
    • 3 Tbsps Roasted Cashews
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then small dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce, orange marmalade, sesame oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews

    Cook the rice
    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Marinate the chicken
    3 Marinate the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.

    Cook the vegetables
    4 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then small dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the soy-miso sauce, orange marmalade, sesame oil, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Roughly chop the cashews

    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the rice
    Marinate the chicken
    3 Marinate the chicken

    Meanwhile, pat the chicken dry with paper towels. Place in a bowl; add the coconut aminos and season with salt and pepper. Stir to coat. Set aside to marinate at least 5 minutes.

    4 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced white bottoms of the scallions and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

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

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is slightly thickened and the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed chicken (including any glaze from the pan). Garnish with the chopped cashews and sliced green tops of the scallions. Enjoy!

    Browse Steps
    1 of 5