Sweet and sticky tofu rice bowls with pickled greens and 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 pickled greens and orange salad

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

2 Servings, 600 Calories/Serving

30–45 Minutes

Straight from the chef’s mouth: dandelion greens are no ordinary weed. Their pleasantly bitter flavor makes them the perfect pairing for our sweet char siu sauce and bright orange salad. 

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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
  • 1 bunch organic dandelion greens or other leafy greens (about 7 ounces)
  • Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
  • 10 ounces Hodo organic firm tofu
  • Sunbasket char siu base (maple syrup - coconut aminos - molasses - dried plums - garlic - coconut vinegar - toasted sesame oil - beet powder - five-spice powder)
  • 1 organic orange
  • 3 organic scallions
  • 2 ounces organic shredded carrots
  • 1 tablespoon black sesame seeds

Nutrition per serving

Calories 600, Total Fat 14g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 260mg (11% DV), Total Carb. 89g (32% DV), Fiber 15g (54% DV), Total Sugars 27g (Incl. 15g Added Sugars, 30% DV), Protein 30g
Contains: Soybeans

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.

Instructions

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

Wash produce before use

1

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.

2

Pickle the dandelion greens

  • Remove any coarse stems from the dandelion greens; coarsely chop the leaves.

In a medium bowl, combine the dandelion greens and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

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 char siu base, 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.

4

Make the 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. Alternatively, see Chef’s Tip on supreming.
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

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

Serve

Transfer the rice to individual bowls. Using a slotted spoon, remove the pickled greens from the brine. Top the rice with the tofu, greens, and orange salad. Garnish with the black sesame seeds and serve.

Kids Can!
  • Measure the water for the rice.
  • Combine the dandelion greens and brine.
  • Peel the orange by hand.
  • Assemble the orange salad.
  • Help assemble the bowls.