Sweet and sticky tofu rice bowls with arugula-orange salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet and sticky tofu rice bowls with arugula-orange salad

Sweet and sticky tofu rice bowls with arugula-orange salad

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

30–45 Minutes

These Cantonese-inspired rice bowls may just bowl you over! Layer brown rice with sweet, sticky slices of maple-glazed tofu, top with a quick arugula-orange salad, and dig in.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup quick-cooking long-grain brown rice
  • 10 ounces Hodo organic firm tofu
  • Sunbasket sweet tofu glaze (maple syrup - coconut aminos - molasses - dried plums - garlic - coconut vinegar - toasted sesame oil - beet powder - five-spice powder)
  • 1 organic orange
  • 3 organic scallions
  • 3 ounces organic arugula or other leafy greens
  • 2 ounces organic shredded carrots
  • ½ teaspoon sesame oil
  • 1 tablespoon black sesame seeds

Nutrition per serving

Calories 600, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 200mg (9% DV), Total Carb. 86g (31% DV), Fiber 13g (46% DV), Total Sugars 25g (Incl. 20g Added Sugars, 40% DV), Protein 29g
Contains: Tree Nuts (coconut), Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.


Prep and cook the tofu

  • Pat the tofu dry with paper towels and cut it crosswise into ½-inch-thick slices.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning once, until lightly browned and crisp, 2 to 3 minutes per side. Reduce the heat to low, add the sweet tofu glaze, and turn to coat the tofu. Cook until the sauce has thickened slightly, about 1 minute. Remove from the heat and season to taste with salt and pepper.

While the tofu is cooking, start the salad.


Make the arugula-orange salad

  • Using your hands or a sharp knife, peel the orange. Cut the fruit lengthwise into quarters, then crosswise into ½-inch-thick slices. Discard any seeds. 
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

In a medium bowl, toss together the arugula, orange, scallions, carrots, and sesame oil. Season to taste with salt and pepper.


Transfer the rice to individual bowls. Top the rice with the tofu and arugula-orange salad. Garnish with the black sesame seeds and serve.

Kids Can!
  • Measure the water for the rice.
  • Peel the orange by hand.
  • Assemble the orange salad.
  • Help assemble the bowls.