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Crispy + Spicy Black Pepper Tofu Bowl

with Roasted Sweet Potato, Broccoli and Sticky Rice

30 min

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Crispy, golden nuggets of pan-fried tofu, smothered in a sweet and savoury black pepper sauce that clings to the tofu in the best way. Served over seasoned sticky rice with plenty of oven roasted veggies for a thoroughly satisfying plant-based meal, and all in a quick 30 minutes.

What We'll Send

Cilantro
Lime
Orange Sweet Potato Diced 3/8"
Kecap Manis
Organic Pressed Tofu
Sticky Rice
Ginger
Green Onion
Jalapeno
Maple Syrup
Cracked Black Pepper
Cornstarch
Garlic
Broccoli Florets
Seasoned Rice Vinegar
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 1046
Fat 32g
Protein 46g
Carbohydrates 124g

What You'll Need

Cooking Directions

0

Tip: Wash hands well with soapy water after handling jalapeño and avoid touching eyes or face.

1

Roast Sweet Potatoes

Preheat oven to 400°F. Line a baking sheet with foil. Place sweet potato on baking sheet and toss with 1 tbsp. (2 tbsp. for 4 servings) oil. Season with salt and pepper, and place in centre rack of oven. Set a timer for 10 minutes.

2

Cook Sticky Rice

Rinse sticky rice well with cold running water using a mesh sieve. Add to a small pot with 1 cup (2 cups for 4 servings) water and add a pinch of salt. Bring to a boil, reduce heat to low and cover with lid, leaving enough room for steam to escape. Cook for 15-18 minutes, or until grains are tender. Stir in the seasoned rice vinegar.

3

Prepare Sauce + Tofu

Whisk together kecap manis, maple syrup, ginger, garlic, and cracked black pepper together in a small bowl. Set aside. Dry tofu using paper towel and cut into ½ inch cubes. Place tofu in a separate mixing bowl and toss with cornstarch. Set aside.

4

Roast Broccoli

Pull baking sheet out of oven, add broccoli florets to the baking sheet and turn on broiler. Roast for 5 minutes and then flip vegetables. Set another 5 minute timer. Remove vegetables from oven when tender and sweet potato has crispy edges.

5

Fry Tofu

Heat 1/4 cup (1/2 cup for 4 servings) oil in a large skillet over medium-high. Shake off excess cornstarch and carefully add tofu into the hot oil gently to avoid splattering. Cook and turn pieces until crispy on all sides. Set aside on a plate lined with paper towel to absorb excess oil.

6

Prepare Ingredients

Wash green onion, jalapeño, and cilantro. Chop cilantro. Slice green onion into 1/2 inch pieces. Halve lime. Halve, seed, and mince jalapeño. When tofu is finished, carefully drain hot oil from skillet and wipe skillet with paper towel. Add 1 tbsp. (2 tbsp. for 4 servings) fresh oil to the hot skillet. Add jalapeño and saute for 30 seconds. Add tofu back to the skillet with black pepper sauce. Toss to coat. Turn off heat and set aside.

7

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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