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.

 

Contains: Gluten, Soy, Sulphites, Wheat

May Contain: Mustard, Milk, Egg, Sesame, Tree Nuts, Peanuts, Fish, Shellfish

What We'll Send

Broccoli Florets
Garlic
Jalapeno
Green Onion
Ginger
Kecap Manis
Cilantro
Lime
Orange Sweet Potato Diced 3/8"
Organic Pressed Tofu
Sticky Rice
Maple Syrup
Cracked Black Pepper
Cornstarch
Seasoned Rice Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. 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 corn, soy, sulphites, wheat, and gluten.

Nutrition
Calories 950
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

Turn on oven to 400°F. Line a baking sheet with foil. Place sweet potato on baking sheet. Toss sweet potatoes with 1 tbsp. (2 tbsp. for 4 servings) oil. Season with salt and pepper. Place baking sheet in middle rack of oven immediately. Set a timer for 10 minutes.

2

Cook Sticky Rice

Rinse and drain sticky rice well with a mesh sieve. Add rice to a small pot with 1 cup (2 cups for 4 servings) salted water. Bring to a boil and reduce heat to low. 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 Black Pepper Sauce + Tofu

In a small bowl, whisk kecap manis, maple syrup, ginger, garlic, and cracked black pepper. Set aside for Step 7. Dry tofu using paper towel and cut into ½ inch cubes. Place tofu in a separate mixing bowl and toss with cornstarch. Set aside for Step 5.

4

Roast Broccoli

When oven has preheated and alarm goes off, add broccoli florets to baking sheet. Turn on broiler. Roast for 5 minutes, then flip vegetables. Set timer for another 5 minutes, until vegetables are tender and sweet potato has crispy edges.

5

Fry Tofu

Heat ¼ cup (½ cup for 4 servings) oil in a large skillet over medium-high. Shake off excess cornstarch and add tofu into hot oil carefully to avoid splattering. Cook for 4-5 minutes, turning 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 ½ inch pieces. Cut lime in half. Cut jalapeño in half, remove seeds and mince. 

7

Finish Cooking 

When tofu is done, carefully drain hot oil from skillet and carefully wipe skillet with paper towel. Add 1 tbsp. (2 tbsp. for 4 servings) fresh oil to hot skillet. Add jalapeño and saute for 30 seconds. Add tofu back to skillet 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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