Marinated Tofu Sushi Bowls

with Chopped Vegetables, Nori and Pickled Ginger

30 min

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Contains: Soy, Sulphites, Sesame, Egg

May Contain: Mustard, Wheat, Gluten, Milk, TreeNuts, Peanuts, Fish, Shellfish

What We'll Send

Cucumber
Pickled Ginger
GF Soy Sauce
Carrot Julienne
Nori
Avocado
Sriracha
Liquid Honey
Rice Vinegar
Extra Firm Tofu
Black Sesame Seeds
Mayonnaise
Sticky Rice
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, dairy, soy, eggs, wheat, gluten, 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.
This recipe contains soy, sulphites, egg, sesame, and honey.

Nutrition
Calories 897
Fat 37g
Protein 34g
Carbohydrates 109g

What You'll Need

Cooking Directions

1

Cook Rice

Drain and rinse sticky rice in a fine mesh sieve. Add rice to a small pot with 1 ½ cups (3 cups for 4 servings) salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook rice for 12-15 minutes or until grains are tender.

2

Marinate Tofu

Drain tofu and press out any excess moisture with paper towel. Slice tofu into ½ inch cubes. In a medium bowl, mix together soy sauce, honey, and rice vinegar. Add tofu and toss to coat with marinade.

3

Prepare Toppings

Wash and slice cucumber into ¼ inch rounds. Cut avocado in half, remove pit and slice. Tear nori into small pieces or cut into thin strips using scissors. 

4

Make Spicy Mayo

In a small bowl, mix mayonnaise and sriracha. Set aside for Step 6.

5

Fry Tofu

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Once hot, use a slotted spoon to transfer tofu to skillet. Cook for 8-10 minutes, flipping every couple minutes to brown all sides.

6

Assemble + Serve

Divide sticky rice between serving dishes. Top with carrot, cucumber, avocado, tofu, nori, and pickled ginger. Sprinkle black sesame seeds over everything. Drizzle spicy mayo on top. Enjoy!

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