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

What We'll Send

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

Nutrition
Calories 915
Fat 50g
Protein 58g
Carbohydrates 72g

What You'll Need

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 (2 for 4 servings) and cut 2 (4 for 4 servings) 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 and dry tofu on paper towel. Cut tofu into ½ inch cubes.

2

Prepare Sauce

In a small bowl, whisk together maple syrup, garlic, ginger, lime zest, juice of 1 lime (2 limes for 4 servings), 2 tbsp. (4 tbsp. for 4 servings) 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. Add 1 tbsp. of the (2 tbsp. for 4 servings) sesame oil, rice vinegar, cilantro, half of the green onion, and half of the sesame seeds. Mix well. Season to taste with salt.

5

Cook Kale + Tofu

Heat 1 tbsp. (2 tbsp. for 4 servings) 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. Divide kale onto serving plates. Heat remaining sesame oil in skillet. Add tofu and cook for 3-4 minutes, turning as needed until crispy. Turn heat down to low.

6

Glaze Tofu + Serve

Add sauce from Step 2 to skillet and swirl for about 1 minute, until it thickens and coats tofu. Add remaining sesame seeds and toss. Add marinated edamame and cucumbers next to kale on serving plates. Add tofu next to vegetables. Garnish tofu with remaining green onions and lime juice to taste. Enjoy!

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