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Black Pepper Tofu with Gai Lan & Brown Rice
2 or 4 Serving Dinner

Black Pepper Tofu

with Gai Lan & Brown Rice

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
660
FAT
19g
CARBOHYDRATES
91g
PROTEIN
33g

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INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
  3. ¼ cup cornstarch
  4. 2 tbsp vegan butter
  5. 3 garlic cloves, peeled and minced
  6. 1 oz fresh ginger, peeled and minced
  7. 1 shallot, peeled and minced
  8. 3 bird's eye chiles, minced
  9. 3 tbsp tamari
  10. 2 tbsp light brown sugar
  11. 3 scallions, cut into 2-inch pieces
  12. 1 celery stalk, thinly sliced
  13. 6 oz gai lan, roughly chopped
  14. 2 tbsp vegetable oil*
  15. Salt*
  16. 1 tbsp black pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
40 min
CALORIES
660
FAT
19g
CARBOHYDRATES
91g
PROTEIN
33g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add brown rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 30 to 35 minutes. Fluff rice with a fork. (4-serving meal: use 2 cups water)

2
Crisp the tofu

Add tofu and cornstarch to a large bowl and toss. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook, tossing occasionally, until browned in places, 5 to 8 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. (4-serving meal: use 4 tbsp vegetable oil) TIP: If needed, work in batches for the 4-serving meal.

3
Cook the aromatics

Return the same skillet to medium heat and melt butter. Add garlic, ginger, shallot, and just 1 tsp bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In a small bowl, combine tamari and brown sugar and whisk until sugar dissolves. (4-serving meal: use 2 tsp bird’s eye chile) TIP: Add more bird's eye chile if you prefer more spice.

4
Add the tofu

Add tofu, tamari mixture, scallion, celery, and 1½ tsp pepper to the skillet with aromatics. Cook until tofu is heated through, 3 to 4 minutes. (4-serving meal: use 1 tbsp pepper) TIPS: Add more pepper if you prefer more spice.

5
Cook the gai lan and serve

Divide the rice between bowls and top with the black pepper tofu. Return the skillet to high heat and add gai lan and ¼ cup water. Sprinkle with salt and cook until gai lan is crisp-tender, 2 to 3 minutes. Serve gai lan on the side. Enjoy!

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