Sweet & Spicy Gochujang Tofu

with Cauliflower Rice & Sesame Marinated Cucumber Salad

Moderate | 30 min

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Sweet, savoury and spicy Korean gochujang chili is the starring flavour of this lower-carb vegetarian meal. Perfectly glazed tofu is balanced with a tangy and refreshing cucumber salad served over a bed of sauteed cauliflower rice and tender lacinato kale. This one-pan dish means very little cleanup for a whole lot of flavour!
Contains: Sesame, Soy, Wheat

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Shellfish, Sulphites, Tree Nuts, other sources of Gluten

What We'll Send

Seasoned Rice Vinegar
Ginger
Garlic
Sesame Oil
Gochujang
Organic Pressed Tofu
Cauliflower Rice
Persian Cucumber
Carrot Julienne
Green Onion
Maple Syrup
Black Kale
Salad Blend
GF Soy Sauce, Seasoned Rice Vinegar
Sesame Seeds
Black Sesame Seeds, Toasted Sesame Seeds
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 728
Fat 38g
Protein 44g
Carbohydrates 56g

Cooking Directions

0

Tip: Gochujang is a savoury, sweet and spicy Korean red chili paste. It is spicy, so add it to your preferred spiciness level in Step 3.

1

Prepare Ingredients

  • Wash kale, green onion, and cucumber.
  • Trim ends from cucumber and slice ito ¼ inch rounds.
  • Thinly slice green onion.
  • Discard stem from kale and cut leaves into 2 inch pieces.
  • Drain tofu and pat dry with paper towel.
  • Slice tofu into ½ inch cubes.
2

Prepare Marinated Cucumber Salad

  • Add cucumber and carrot to a medium mixing bowl.
  • Stir in salad blend, 1 tsp. sesame oil, 2 tbsp. green onion, with half of the sesame seeds. Set aside.
3

Prepare Gochujang Sauce

  • In a small bowl, stir together maple syrup, ginger, 3 tbsp. water, half of the garlic, and add gochujang to taste to make a thin sauce.
4

Cook Cauliflower Rice + Kale

  • Heat 1 tbsp. olive oil in large skillet over medium-high heat.
  • Add remainder of both garlic and green onion and cook for 1 minute until softened.
  • Stir in cauliflower rice and cook 2 minutes until softened and golden.
  • Add seasoned rice vinegar, and salt and pepper to taste and cook for 1 minute.
  • Push cauliflower rice to one side of the pan and reduce heat to medium, stirring occasionally.
  • Add kale to other side of the pan and cook 4-5 minutes until tender and bright green.
  • Season with salt and pepper to taste.
  • Set kale and cauliflower rice on a plate and cover with foil to keep warm.
5

Cook + Glaze Tofu

  • Heat remaining sesame oil in skillet and turn heat back to medium-high.
  • Add tofu immediately and cook for 3-4 minutes, tossing occasionally, until golden and crispy.
  • Add gochujang sauce to skillet and stir for 1-2 minutes, or until it thickens and coats tofu.
6

Plate + Serve

  • Divide the kale, marinated cucumber salad and cauliflower rice on to serving plates.
  • Place tofu on top of cauliflower rice and garnish with remaining sesame seeds.
  • Enjoy!

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