Sweet & Spicy Tofu Rice Bowls with Corn, Cabbage & Peanuts

Sweet & Spicy Tofu Rice Bowls

with Corn, Cabbage & Peanuts

45 MIN
$15.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Firm Tofu
    includes 14 oz Firm Tofu View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    For this dish, you'll coat pieces of tofu in togarashi before roasting them in the oven. You'll toss the roasted tofu in a sweet and spicy combination of gochujang, date syrup, and black bean-chile sauce, then serve it over a hearty bed of sushi rice topped with sweet corn, cabbage, and crunchy roasted peanuts.

    Get Cooking
    • Nutrition
    • Calories
      700 Cals (est.)
    Sweet & Spicy Tofu Rice Bowls with Corn, Cabbage & Peanuts
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Sushi Rice
    • 2 ears Of Corn
    • ½ lb Green Cabbage
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Roasted Peanuts
    • 2 cloves Garlic
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Gochujang
    • 1 Tbsp Rice Vinegar
    • 2 tsps Date Syrup

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    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. Stir in the sesame oil. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic.

    Prepare the ingredients
    Make the sauce
    3 Make the sauce

    In a large bowl, combine the black bean-chile sauce, date syrup, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    4 Cook & dress the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and half the togarashi. 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 brown bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat.

    Cook & dress the shrimp
    Cook the vegetables & serve your dish
    7 Cook the vegetables & serve your dish

    Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced cabbage, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off heat; stir in the vinegar. Serve the cooked rice topped with the cooked vegetables and dressed shrimp. Garnish with the peanuts and remaining togarashi. Enjoy!

    Browse Steps
    1 of 5