Black Pepper Tofu
with Gai Lan & Brown Rice
Gai lan, or Chinese broccoli, has glossy, flat leaves; thick, hearty stems; and small florets similar to broccoli. It pairs perfectly with freshly ground black pepper and bird’s eye chiles. This is a sodium-smart, flavor-packed dinner.
INGREDIENTS
- 1/2 cup short-grain brown rice
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
- 1/4 cup cornstarch
- 1 tbsp vegan butter
- 3 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 shallot, peeled and minced
- 3 dried bird's eye chiles, minced
- 2 tbsp low-sodium tamari
- 2 tbsp light brown sugar
- 3 scallions, trimmed and cut into 2-inch pieces
- 1 celery stalk, thinly sliced
- 6 oz gai lan, trimmed
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine brown rice, 1 cup water, and a pinch of salt in 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 fork. (4-serving meal: use 2 cups water)
Combine tofu and cornstarch in large bowl and toss. Heat 2 tbsp vegetable oil in 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 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.)
Melt butter in same skillet over medium heat. Add garlic, ginger, shallot, and just 1 tsp bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In small bowl, whisk together tamari and sugar. (4-serving meal: use 2 tsp bird’s eye chile) (TIP: Add more bird's eye chile if you prefer more spice.)
Add tofu, tamari mixture, scallion, celery, and 1½ tsp pepper to skillet with aromatics. Cook until tofu is heated through, 3 to 4 minutes. (4-serving meal: use 1 tbsp pepper) (TIP: Add more pepper if you prefer more spice.)
Divide brown rice between bowls and top with black pepper tofu. Return same skillet to high heat and add gai lan, ¼ cup water, and a pinch of salt. Cook until gai lan is crisp-tender, 2 to 3 minutes. Serve gai lan on side. Enjoy! (4-serving meal: use ½ cup water)
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