Crispy + Spicy Black Pepper Tofu Bowl

with Roasted Sweet Potato, Broccoli & Sticky Rice

Complex | 30 min

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Contains: Soy, Sulphites, and Wheat.

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

What We'll Send

Sticky Rice
Ginger
Cracked Black Pepper
Orange Sweet Potato Diced 3/8"
Cilantro
Green Onion
Garlic
Cornstarch
Broccoli
Maple Syrup
Lime
Seasoned Rice Vinegar
Kecap Manis
Jalapeno
Organic Pressed Tofu
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 1095
Fat 33g
Protein 48g
Carbohydrates 157g

Cooking Directions

1

Prepare Ingredients
- Wash green onion, jalapeño, lime, and cilantro.
- Pick and chop cilantro leaves.
- Slice green onion into ½ inch pieces.
- Cut lime in half.
- Drain tofu and pat dry with paper towel.
- Slice tofu into 1/2 inch cubes.
- Cut jalapeño in half, remove seeds and mince.
- Wash hands with hot soapy water and avoid touching eyes or face.

2

Roast Sweet Potatoes
- Turn on oven to 400°F.
- Line a baking sheet with foil.
- Place sweet potato on baking sheet and toss with 1 tbsp. olive oil. Season to taste with salt and pepper.
- Place baking sheet on middle rack of oven immediately.
- Set a timer for 10 minutes.

3

Cook Sticky Rice
- Rinse and drain sticky rice in a fine mesh sieve.
- Add sticky rice to a small pot with 1-1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 12-15 minutes or until grains are tender.
- When rice is cooked, fluff with a fork and mix in seasoned rice vinegar.

4

Prepare Black Pepper Sauce
- In a small bowl, whisk together kecap manis, maple syrup, ginger, garlic, and cracked black pepper.
- Place tofu in another mixing bowl and toss with cornstarch.

5

Finish Vegetables
- When oven timer goes off, add broccoli florets to baking sheet.
- Turn on broiler to 450°F and roast vegetables for 8-10 minutes, flipping once, until vegetables are tender and sweet potatoes have crispy edges.
- Monitor closely to prevent burning.

6

Fry Tofu
- Heat ¼ cup olive oil in a large skillet over medium-high.
- Shake excess cornstarch off and add tofu into hot oil carefully.
- Cook for 4-5 minutes, turning pieces until crispy and golden on all sides.
- Set aside on a plate lined with paper towel to absorb excess oil. 

7

Finish Cooking
- When tofu is done, carefully drain hot oil from skillet and wipe skillet clean with paper towel.
- Add 1 tbsp. olive oil to hot skillet.
- Add jalapeño to taste and saute for 30 seconds.
- Add tofu back to skillet along with prepared black pepper sauce.
- Toss to coat, turn off heat and set aside.

8

Serve
- Divide rice, roasted vegetables, and black pepper tofu into serving bowls.
- Garnish with green onion, cilantro, and a squeeze of lime.
- Enjoy!

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