Sweet and sticky tofu rice bowls with pickled greens

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

Gluten-Free, Vegan, Dairy-Free

2 Servings, 630 Calories/Serving

30–45 Minutes

These plant-based bowls come with a riot of textures and flavors thanks to sweet and sticky tofu, tangy pickled greens, and a bright, fresh orange salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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)
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • ½ pound Hodo organic braised tofu
  • Sun Basket 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

Ingredient IQ

Quick-cooking long-grain brown rice is just that: brown rice that is partially cooked, then dehydrated. It takes half the time to prepare but has the same nutritional benefits. With only the inedible outer husk removed from each kernel, the nutritious bran layer, loaded with fiber, essential fatty acids, and vitamins B and E, remains intact.

Nutrition per serving

Calories: 630, Protein: 28g (56% DV), Fiber: 12g (48% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 460mg (19% DV), Carbohydrates: 94g (31% DV), Total Sugars: 26g, Added Sugars: 19g (38% DV).
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.
While the rice cooks, 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; cut the tofu crosswise into ½-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 stir to coat the tofu. Cook until the sauce has thickened slightly, about 1 minute. Remove from the heat.
While the tofu cooks, start the salad.

4

Make the orange salad

  • Using your hands or a sharp knife, peel the orange. Working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, peel and cut the fruit 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.
To the bowl with the orange, add the scallions and carrots, season with salt and pepper, and toss to coat.

Serve

Transfer the rice to individual bowls and top with the tofu, pickled 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.