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Yuzu & Maple-Glazed Tofu
over Fried Brown Rice
35 MIN
2 Servings
From the Test Kitchen
For this hearty dish, you'll top a base of fried brown rice and vegetables with bites of tofu—glazed in the pan with a savory-sweet mix of maple syrup, soy sauce, and yuzu kosho (a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu).
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
-
NutritionPER SERVING
-
Calories890 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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14 oz Firm Tofu
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½ cup Brown Rice
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1 Pasture-Raised Egg
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6 oz Carrots
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10 oz Baby Bok Choy
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2 tsps Yuzu Kosho
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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3 Tbsps Roasted Peanuts
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1½ Tbsps Spicy Maple Syrup
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1 Tbsp Soy Sauce
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⅓ cup Asian-Style Sautéed Aromatics
time-saving
tips & techniques
step-by-step
instructions
1
Drain & press the tofu
Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy- bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Cook the rice
Fill a separate, medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.
3
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. In a separate bowl, combine the maple syrup, yuzu kosho, soy sauce, and 2 tablespoons of water.
4
Cook & glaze the tofu
Transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the tofu is coated. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the vegetables & egg
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the sautéed aromatics and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to combine.
6
Make the fried rice & serve your dish
Add the cooked rice to the pan; stir to thoroughly combine, then arrange in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and heated through. Turn off the heat. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the glazed tofu (including any glaze from the pan). Garnish with the chopped peanuts and sesame seeds. Enjoy!
1
Drain & press the tofu
Drain the tofu. Place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy- bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.
2
Cook the rice
Fill a separate, medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.
3
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Roughly chop the peanuts. In a separate bowl, combine the maple syrup, yuzu kosho, soy sauce, and 2 tablespoons of water.
4
Cook & glaze the tofu
Transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced tofu; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the tofu is coated. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the vegetables & egg
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the sautéed aromatics and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to combine.
6
Make the fried rice & serve your dish
Add the cooked rice to the pan; stir to thoroughly combine, then arrange in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and heated through. Turn off the heat. Add the sesame oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the glazed tofu (including any glaze from the pan). Garnish with the chopped peanuts and sesame seeds. Enjoy!
Tips from Home Chefs