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Spicy Soy-Glazed Tofu
with Brown Rice, Vegetables & Furikake
40 MIN
+$3.95/serving
2 Servings
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.
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NutritionPER SERVING
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Calories710 Cals (est.)
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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
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Brown Rice
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6 oz Carrots
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4 oz Sugar Snap Peas
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1 Tbsp Soy Sauce
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2 tsps Gochujang
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2 tsps Honey
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3 Tbsps Asian-Style Sautéed Aromatics
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1 Tbsp Vegetarian Ponzu Sauce
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3 Tbsps Roasted Cashews
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1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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