Skip to main content
Hoisin Tofu Steaks with Sticky Rice & Spinach Poppy Seed Salad
2 or 4 Serving Dinner

Hoisin Tofu Steaks

with Sticky Rice & Spinach Poppy Seed Salad

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
24g
CARBOHYDRATES
69g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 2 garlic cloves, peeled and minced
  3. 1 tbsp tamari
  4. ¼ tsp Chinese five-spice powder
  5. 2 tbsp cashew butter
  6. 3 tbsp rice vinegar (divided)
  7. 1 tbsp agave (divided)
  8. 2 tsp poppy seeds
  9. 1 clementine, peeled, deseeded, and chopped
  10. 3 tbsp sliced almonds
  11. 14 oz organic extra firm tofu, drained and patted dry
  12. 2 oz baby spinach
  13. 2 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (almond, cashew)
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
580
FAT
24g
CARBOHYDRATES
69g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa speckled rice

Add quinoa speckled rice, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water)

2
Make the hoisin sauce

Add garlic, tamari, Chinese five-spice powder, cashew butter, just 1 tbsp rice vinegar, just 2 tsp agave, and 1 tbsp water to a small bowl. Whisk the hoisin sauce until smooth. (4-serving meal: use 2 tbsp rice vinegar, 4 tsp agave, 2 tbsp water)

3
Make the dressing

Add the remaining rice vinegar, remaining agave, poppy seeds, and a pinch of salt and pepper to a medium bowl and whisk. While whisking, slowly add 2 tsp vegetable oil. Add clementine to the bowl and stir. (4-serving meal: use 4 tsp vegetable oil)

4
Toast the almonds

Place a large nonstick skillet over medium heat. Add almonds and cook until fragrant and toasted, 3 to 5 minutes. Transfer toasted almonds to a plate. TIP: We'll use this skillet again in the next step.

5
Crisp the tofu

Return the large nonstick skillet to medium-high heat and add 2 tbsp vegetable oil. Cut tofu into 8 steaks and add to the skillet. Sprinkle tofu with salt and cook until lightly browned and crispy, 3 to 4 minutes per side. Transfer cooked tofu steaks to a plate and drizzle with hoisin sauce. (4-serving meal: use 4 tbsp vegetable oil)

6
Make the salad and serve

Add toasted almonds and baby spinach to the medium bowl with the clementine. Toss the spinach poppy seed salad and divide between plates. Top with hoisin tofu steaks and serve with sticky rice. Bon appétit!

SIMILAR RECIPES