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Spicy Soy-Glazed Tofu
with Brown Rice, Vegetables & Furikake
40 MIN
+$6.95/serving
2 Servings
From the Test Kitchen
To top a bed of hearty brown rice (cooked with ginger, garlic, and scallions), you'll bake tofu until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory soy sauce, and sweet honey. Sautéed broccoli 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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Calories610 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 Tail-On Shrimp (Peeled & Deveined)
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½ cup Brown Rice
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6 oz Carrots
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2 tsps Gochujang
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½ lb Broccoli
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1 Tbsp Soy Sauce
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3 Tbsps East Asian-Style Sautéed Aromatics
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2 tsps Honey
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3 Tbsps Roasted Cashews
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1 tsp Furikake
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1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Make the glaze
Remove the honey from the refrigerator to bring to room temperature. In a large bowl, whisk together the soy sauce, honey (kneading the packet before opening), 1 teaspoon of warm 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.
2
Cook the rice
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.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cashews.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt and pepper. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat.
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 and broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the cooked vegetables and glazed shrimp. Garnish with the chopped cashews and furikake. Enjoy!
1
Make the glaze
Remove the honey from the refrigerator to bring to room temperature. In a large bowl, whisk together the soy sauce, honey (kneading the packet before opening), 1 teaspoon of warm 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.
2
Cook the rice
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.
3
Prepare the remaining ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cashews.
4
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt and pepper. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat.
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 and broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the cooked vegetables and glazed shrimp. Garnish with the chopped cashews and furikake. Enjoy!
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