Vegan Glazed Tofu & Cauli Rice Bowls
with Green Beans, Sesame Seeds & Cashews
Savory tofu is the star of this vegan meal. Season and pan-fry it to golden perfection, then drape it in a tangy-sweet apricot-ginger glaze and serve over fragrant jasmine rice alongside tender oven-roasted green beans. Finish with a shower of nutty cashews and sesame seeds, plus a fresh flurry of scallions for the ultimate plant-based plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
6 ounce
Green Beans
1 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
1 unit
Tofu
(Contains Soy)
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 unit
Apricot Jam
1 tablespoon
Fry Seasoning
1 tablespoon
Sesame Seeds
(Contains Sesame)
½ ounce
Cashews
(Contains Tree Nuts)
12 ounce
Cauliflower Rice
Not included in your delivery
7 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a large pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP oil (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
• Meanwhile, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes; season all over with salt and pepper.
• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 12-15 minutes.
• Meanwhile, in a large bowl, whisk together ginger, garlic, scallion whites, soy sauce, vinegar, apricot jam, Fry Seasoning, ½ cup water, and 1 tsp sugar (¾ cup water and 2 tsp sugar for 4 servings). TIP: Don’t worry if your glaze isn’t smooth! It’ll come together when cooked in the next step.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu in a single layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. • Flip tofu, then stir in apricot glaze. Cook, stirring occasionally, until glaze has thickened and tofu is evenly coated, 2-4 minutes.
• Fluff rice with a fork and divide between shallow bowls. • Top rice with apricot-glazed tofu and green beans in separate sections. Sprinkle everything with sesame seeds, cashews, and scallion greens. Serve.
