Chipotle Miso Glazed Tofu Bowls

with Sweet Potatoes, Baby Yu Choy and Avocado

30 min

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Contains: Sulphites, Sesame, Soy

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

What We'll Send

GF Soy Sauce
Extra Firm Tofu
Chipotle Pepper in Adobo Sauce
Red Aka Miso
Avocado
Lemon
Green Onion
Baby Yu Choy
Orange Sweet Potato Diced 3/8"
Garlic
Sesame Oil
Maple Syrup
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 soy, sesame, and sulphites.

Nutrition
Calories 573
Fat 27g
Protein 28g
Carbohydrates 60g

What You'll Need

Cooking Directions

1

Marinate Tofu

Drain tofu and slice into ½ inch thick pieces. Pat tofu dry using paper towel. Finely chop chipotle peppers. Add chipotle peppers to a medium bowl and mix with miso, maple syrup, half of the garlic, 1 tbsp. of the (2 tbsp. for 4 servings) oil, and salt and pepper to taste. Pour 1 tbsp. (2 tbsp. for 4 servings) marinade into a second small bowl and set aside for Step 2. Add tofu to medium bowl and toss with marinade. 

2

Prepare Vegetables

Wash baby yu choy, green onion, and lemon. Roughly chop yu choy into 1 inch pieces. Thinly slice green onion. Zest and cut lemon in half. Cut avocado in half and remove pit. Scoop out flesh with a large spoon and slice thinly. Whisk soy sauce and sesame oil into reserved marinade, and set aside for Step 5. 

3

Cook Tofu

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium. Once hot, carefully transfer marinated tofu to skillet. Cook for 10-12 minutes, flipping once, until golden and crispy. Remove from heat and set aside in skillet.

4

Cook Vegetables

Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large saucepan over medium. Add sweet potatoes. Cook for 10-12 minutes until tender and golden, turning often. Add yu choy, lemon zest, remaining garlic, half of the green onions, and half of the lemon juice. Cook for 2-3 minutes until yu choy is tender. Season with salt and pepper to taste.

5

Plate + Serve

Brush reserved marinade from Step 2 on all sides of tofu. Spoon vegetables into large bowls. Top with tofu slices. Lay sliced avocado beside tofu and season with salt and pepper to taste. Garnish with green onions. Serve with lemon wedges. Enjoy!

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