Orange-Soy Tofu & Scallion Rice Bowls

with Szechuan Cabbage-Edamame Jumble, Sesame Seeds & Gochujang Aioli

Allergens: Soy, Sesame, Wheat, Eggs, Milk

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Cornstarch

    2 tablespoon

  • Tofu

    1 unit

  • Edamame

    4 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Szechuan Paste

    1 tablespoon

  • Orange Sauce

    3 ounce

  • Sesame Seeds

    1 tablespoon

  • Shredded Red Cabbage

    4 ounce

  • Scallions

    2 units

  • Gochujang Aioli

    1 unit

  • White Rice

    ¾ cup

  • Salt

    2 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low. Cook until rice is tender, 15-20 minutes.

  • Keep covered off heat until ready to serve.

Ingredient Quantities

  • Salt

    2 teaspoon (tsp)

2
  • While rice cooks, open and drain tofu; press out excess water with paper towels. Dice into ½-inch cubes.
  • Trim and thinly slice scallions.
Ingredient Quantities

  • Tofu

    1 unit

  • Scallions

    2 units

3

  • In a medium bowl, combine orange sauce, sweet soy glaze, and 1 TBSP water (2 TBSP for 4 servings).

  • In a large bowl, combine cornstarch, ½ tsp salt (1 tsp for 4), and pepper. Add tofu and gently toss until fully coated.
Ingredient Quantities

  • Cornstarch

    2 tablespoon

  • Tofu

    1 unit

  • Sweet Soy Glaze

    4 tablespoon

  • Orange Sauce

    3 ounce

  • Salt

    2 teaspoon (tsp)

4
  • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu in a single layer; cook, turning occasionally, until crispy all over, 3-5 minutes. (For 4 servings, you may need to work in batches, adding another drizzle of oil per batch.)

  • Turn off heat; stir in orange-soy sauce and half the sesame seeds until tofu is thoroughly coated (if sauce seems too thick, add a splash of water).

Ingredient Quantities

  • Tofu

    1 unit

  • Sesame Seeds

    1 tablespoon

5

  • In a second small pot, heat a drizzle of oil over medium-high heat. Add cabbage and a pinch of salt; cook until just tender, 2-3 minutes.

  • Add another drizzle of oil to pot; stir in edamame and half the Szechuan paste (all for 4 servings). Cook, stirring constantly, until edamame are warmed through, 30-60 seconds.

Ingredient Quantities

  • Edamame

    4 ounce

  • Szechuan Paste

    1 tablespoon

  • Salt

    2 teaspoon (tsp)

6

  • Fluff rice with a fork; stir in scallions and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper if desired.

  • Divide rice between bowls. Top with orange-soy tofu and veggies. Drizzle all over with as much gochujang aioli as you like. Garnish with remaining sesame seeds. Serve.

Ingredient Quantities

  • Tofu

    1 unit

  • Sesame Seeds

    1 tablespoon

  • Scallions

    2 units

  • Gochujang Aioli

    1 unit

  • Salt

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)