Hoisin Tofu Steaks with Sesame Spinach & Sweet Potato

Hoisin Tofu Steaks

with Sesame Spinach & Sweet Potato

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dinner

Hoisin is notorious for being a preservative packed food, so we thought we’d make it from scratch and show you how easy it can be. The end result is downright addictive: the bass note from the nutty tahini mingles with that Chinese five spice sweetness, and a welcome brightness from the white vinegar. It's like the stuff you can buy in a bottle from the store—but better, because you made it.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
800
FAT
31g
CARBOHYDRATES
96g
PROTEIN
37g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® organic extra firm tofu
  2. 1 sweet potato
  3. 2 cloves garlic
  4. 1 tbsp rice vinegar
  5. 1 tbsp tamari
  6. ¼ tsp Chinese five spice
  7. 1 tbsp agave
  8. 2 tbsp cashew butter
  9. 8.8 oz precooked brown rice
  10. 1 tbsp sesame oil
  11. 6 oz baby spinach
  12. 3 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the tofu and sweet potato
Preheat the oven to 450°F. Drain the tofu, pat dry, and cut into 8 steaks. Halve the sweet potato lengthwise and cut into ½ inch half moons.
2
Roast the sweet potato
Transfer the sweet potato to a baking sheet and toss with 1 tbsp vegetable oil and a good pinch of salt and pepper. Roast, cut side down, until tender and browned in places, about 15 to 20 minutes.
3
Make the hoisin sauce
Peel and grate or mince the garlic. Add the minced garlic to a small bowl along with the rice vinegar, tamari, Chinese five spice, agave, cashew butter, and 1 tbsp water. Whisk hoisin sauce until smooth.
4
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the tofu steaks and sprinkle with salt. Cook until lightly browned and crispy, about 3 to 4 minutes per side. Transfer the tofu to a plate plate and drizzle with half of the hoisin sauce.
5
Saute the spinach
Wipe the skillet clean and return to low heat with the sesame oil. Once the oil is hot, add the spinach and a pinch of salt and pepper and cook until wilted, about 2 to 3 minutes.
6
Serve
Make a small tear on the top of the brown rice bag, and microwave for 1 minute. Divide the roasted sweet potatoes and sesame spinach between plates and top with hoisin tofu. Drizzle with remaining hoisin sauce and serve the brown rice on the side. Enjoy!