Spicy Glazed Tofu Rice Bowls with Avocado, Bell Pepper & Marinated Carrots

Spicy Glazed Tofu Rice Bowls

with Avocado, Bell Pepper & Marinated Carrots

40 MIN
+$5.95/serving 2 Servings
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  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Extra Firm Tofu
    includes 14oz Extra Firm Tofu View recipe
  • with Flank Steaks

    From the Test Kitchen

    To top a bed of fluffy sushi rice, you'll bake hearty tofu (seasoned with togarashi) until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory black bean sauce, and sweet honey. Slices of creamy avocado and sesame-marinated carrots provide delightful balance of flavors and textures.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1090 Cals (est.)
    fresh
    ingredients
    Spicy Glazed Tofu Rice Bowls with Avocado, Bell Pepper & Marinated Carrots
    Title
    • 2 Flank Steaks
    • ½ cup Sushi Rice
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 6 oz Carrots
    • 1 Lemon
    • 1 Avocado
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 tsp Black & White Sesame Seeds
    • 2 tsps Honey
    • 1 Bell Pepper
    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. Quarter and deseed the lemon. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil, mirin, and the juice of 1 lemon wedge. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; add the juice of 1 lemon wedge and season with salt and pepper. In a separate, large bowl, combine the black bean-chile sauce, honey (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the steaks
    2 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.    Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the rice
    3 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the pepper & serve your dish
    4 Cook the pepper & serve your dish

    While the steaks rest, cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; carefully add the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks, thinly slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, marinated carrots, seasoned avocado, and cooked pepper. Drizzle with the glaze. Garnish with the sesame seeds and peanuts. 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. Quarter and deseed the lemon. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil, mirin, and the juice of 1 lemon wedge. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; add the juice of 1 lemon wedge and season with salt and pepper. In a separate, large bowl, combine the black bean-chile sauce, honey (kneading the packet before opening), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.    Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Cook the rice
    3 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    4 Cook the pepper & serve your dish

    While the steaks rest, cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; carefully add the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks, thinly slice crosswise against the grain. Serve the cooked rice topped with the sliced steaks, marinated carrots, seasoned avocado, and cooked pepper. Drizzle with the glaze. Garnish with the sesame seeds and peanuts. Enjoy!

    Cook the pepper & serve your dish
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