Orange-glazed tofu with bell peppers, broccoli, and jasmine rice
Dairy-Free, Gluten-Free, Vegetarian
30 – 40 Minutes
In this vegetarian riff on a take-out favorite, our house-made orange glaze is naturally sweetened with honey and a healthy squeeze of fresh orange juice.
In your bag
- 1½ cups jasmine rice
- ¾ pound edamame in pods
- ¾ pound Hodo Soy firm tofu
- 1 tablespoon arrowroot powder
- ½ pound broccoli
- 1 carrot
- 1 green bell pepper
- 1 red bell pepper
- 6 scallions
- 1 orange
- Sun Basket orange glaze base (fresh ginger - fresh garlic - honey - tamari - rice vinegar - toasted sesame oil)
- ¼ pound shredded red cabbage
- 1 teaspoon toasted sesame seeds
For a restaurant-grade appetizer, season the edamame with coarse sea salt or any other unique salt you have stashed in your cupboard, such as pink Himalayan salt, fleur de sel, or Maldon sea salt, and snack on the pods while you prepare the stir-fry.
Protein: 34g (68% DV), Fiber: 12g (48% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 7g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 450mg (19% DV), Carbohydrates: 110g (37% DV), Total Sugars: 18g, Added Sugars (Orange glaze contains honey): 8g (16% DV).