Spicy Glazed Tofu & Sushi Rice Bowls with Avocado, Bell Pepper & Peanuts

Spicy Glazed Tofu & Sushi Rice Bowls

with Avocado, Bell Pepper & Peanuts

45 MIN
+$0.99/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • 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

    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 a delightful balance of flavors and textures.

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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
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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
    Spicy Glazed Tofu & Sushi Rice Bowls with Avocado, Bell Pepper & Peanuts
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Sushi Rice
    • 6 oz Carrots
    • 1 Avocado
    • 1 Bell Pepper
    • 1 Lemon
    • ½ Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 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

    Spicy Glazed Tofu & Sushi Rice Bowls

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

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Quarter and deseed the lemon(s). 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 (or 2 wedges for 4 servings). Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; add the juice of 1 lemon wedge (or 2 wedges for 4 servings) and season with salt and pepper. In a separate, large bowl, whisk together the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook & glaze the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi. Toss to coat. In a medium nonstick pan (or large for 4 servings), heat 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. Use the same pan to cook the pepper.

    Cook & glaze the chicken
    Cook the rice
    3 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/2 cups for 4 servings). 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

    In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 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. Serve the cooked rice topped with the glazed tofu (including any glaze from the bowl), marinated carrots, seasoned avocado(s), and cooked pepper(s). Garnish with the sesame seeds and peanuts. Enjoy!

    Cook the pepper & serve your dish
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