Spicy Soy-Glazed Tofu with Brown Rice, Vegetables & Furikake

Spicy Soy-Glazed Tofu

with Brown Rice, Vegetables & Furikake

40 MIN
$15.94/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Firm Tofu
    includes 14 oz Firm Tofu View recipe
    Wellness
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    To top a bed of hearty brown rice (cooked with ginger, garlic, and scallions), you'll bake hearty tofu until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory soy sauce, and sweet honey. Sautéed snap peas and carrots, plus a garnish of roasted cashews, lend delightful crunch to each bite.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    fresh
    ingredients
    Spicy Soy-Glazed Tofu with Brown Rice, Vegetables & Furikake
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Brown Rice
    • 6 oz Carrots
    • 4 oz Sugar Snap Peas
    • 1 Tbsp Soy Sauce
    • 2 tsps Gochujang
    • 2 tsps Honey
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 3 Tbsps Roasted Cashews
    • 1 tsp Furikake
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.

    Make the glaze
    2 Make the glaze

    Meanwhile, in a large bowl, combine the soy sauce, honey (kneading the packet before opening), 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Roughly chop the cashews.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), 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. Cover with foil to keep warm.

    Cook the vegetables & serve your dish
    5 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 halved peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the ponzu sauce; stir to combine. Serve the cooked rice topped with the cooked vegetables and glazed chicken. Garnish with the chopped cashews and furikake. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.

    2 Make the glaze

    Meanwhile, in a large bowl, combine the soy sauce, honey (kneading the packet before opening), 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.

    Make the glaze
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Roughly chop the cashews.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), 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. Cover with foil to keep warm.

    Cook the chicken
    Cook the vegetables & serve your dish
    5 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 halved peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the ponzu sauce; stir to combine. Serve the cooked rice topped with the cooked vegetables and glazed chicken. Garnish with the chopped cashews and furikake. Enjoy!

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