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 dinner, full of flavor.
INGREDIENTS
- 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
- 8.8 oz precooked brown rice
- 6 oz gai lan, trimmed and chopped
- 2 tbsp vegetable oil*
- Salt and 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 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.)
Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide brown rice between bowls and top with black pepper tofu. Add gai lan, ¼ cup water, and a pinch of salt to same skillet over high heat. Cook until gai lan is crisp-tender, 2 to 3 minutes. Serve gai lan on side. 好吃! (4-serving meal: use ½ cup water)
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