Sweet + Spicy Gochujang Tofu

with Kale and Sesame Marinated Edamame and Cucumbers

30 min

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Contains: Sesame, Sulphites, Soy, Wheat, Gluten

May Contains: Mustard, Milk, Egg, Tree Nuts, Peanuts, Fish, Shellfish

Contains: Sesame, Soy, Sulphites, Wheat, and Gluten.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, and Tree Nuts.

What We'll Send

Green Onion
Organic Pressed Tofu
Gochujang
Garlic
Ginger
Maple Syrup
Edamame
Lime
Persian Cucumber
Sesame Oil
Rice Vinegar
Cilantro
Black Kale
Seed Blend
Black Sesame Seeds, 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, 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.

Nutrition
Calories 922
Fat 50g
Protein 58g
Carbohydrates 72g

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 2. 

1

Prepare Ingredients
- Wash limes, kale, cilantro, green onion, and cucumbers.
- Zest 1 lime and cut both limes in half.
- Pick and chop cilantro leaves.
- Slice cucumbers into 1 cm rounds.
- Thinly slice green onions.
- Discard stem from kale and tear leaves into 2 inch pieces.
- Drain tofu and pat dry with paper towel.
- Slice tofu into ½ inch cubes.

2

Prepare Sauce
- In a small bowl, whisk together maple syrup, garlic, ginger, lime zest, juice of 1 lime, with 2 tbsp. water and gochujang to taste to make a thin sauce.
- Set aside for Step 6.

3

Toast Sesame Seeds
- Add seed blend to a large skillet over medium heat.
- Toast sesame seeds for 2-3 minutes until golden.
- Set aside.

4

Marinate Edamame + Cucumbers
- Add edamame and cucumbers to a large mixing bowl.
- Mix in rice vinegar, cilantro and 1 tbsp. sesame oil, with half of the following: green onion and seed blend.
- Season to taste with salt.

5

Cook Kale + Tofu
- Heat 1 tbsp. olive oil in same skillet over medium-high heat.
- Add kale and cook for 3-4 minutes, until tender and bright green. Season to taste with salt.
- Set kale aside on a plate and cover with tin foil to keep warm.
- Heat remaining sesame oil in skillet.
- Add tofu and cook for 3-4 minutes, tossing occasionally, until golden and crispy.
- Turn heat down to low.

6

Glaze Tofu
- Add sauce from Step 2 to skillet and stir for 1-2 minutes, or until it thickens and coats tofu.
- Add remaining seed blend.

7

Serve
- Place kale onto serving plates with marinated edamame and cucumbers beside.
- Add tofu next to vegetables.
- Garnish tofu with remaining green onions and lime juice to taste.
- Enjoy!

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