Skip to main content
Black Pepper Tofu with Chinese Broccoli & Brown Rice
2 or 4 Serving Dinner

Black Pepper Tofu

with Chinese Broccoli & Brown Rice

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
720
FAT
18g
CARBOHYDRATES
117g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ¾ cup short-grain brown rice
  2. 14 oz organic extra firm tofu, drained and patted dry
  3. ¼ cup cornstarch
  4. 1 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. 1 bird's eye chile, minced
  9. 3 tbsp tamari
  10. 2 tbsp brown sugar
  11. 3 scallions, trimmed 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.
Allergens: soy
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
720
FAT
18g
CARBOHYDRATES
117g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add brown rice, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 30 to 35 minutes. Fluff rice with a fork. (4-serving meal: use 3 cups water)

2
Crisp the tofu

Cut tofu into 1-inch cubes. 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 necessary, work in batches for the 4-serving meal.

3
Cook the aromatics

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

4
Add the tofu

Add tofu, scallion, celery, tamari mixture, and ¼ tsp pepper to the skillet with the aromatics. Cook until tofu is heated through, 3 to 4 minutes. (4-serving meal: use ½ tsp pepper) TIPS: Do not wash the skillet; we’ll use it again in the next step. Add more pepper if you prefer more spice.

5
Serve

Divide the rice between bowls and top with the black pepper tofu. Return the large nonstick skillet to high heat and add gai lan and ¼ cup water. Sprinkle with salt, and cook until broccoli is crisp-tender, 2 to 3 minutes. Serve Chinese broccoli on the side. Enjoy! (4-serving meal: use ½ cup water)

SIMILAR RECIPES