Hoisin Tofu Steaks
with Sticky Rice & Spinach Poppy Seed Salad
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- ½ cup quinoa speckled rice
- 2 garlic cloves, peeled and minced
- 1 tbsp tamari
- ¼ tsp Chinese five-spice powder
- 2 tbsp cashew butter
- 3 tbsp rice vinegar (divided)
- 1 tbsp agave (divided)
- 2 tsp poppy seeds
- 1 clementine, peeled, deseeded, and chopped
- 3 tbsp sliced almonds
- 14 oz organic extra firm tofu, drained and patted dry
- 2 oz baby spinach
- 2 tbsp + 2 tsp 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.
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)
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)
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)
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.
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)
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!