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

Lean & Clean, Mediterranean, Gluten-Free, Dairy-Free, Vegan

2 Servings, 590 Calories/Serving

30–45 Minutes

These plant-based rice bowls showcase delicious flavors and textures, from sweet and sticky tofu to the bright orange salad and pickled dandelion greens.

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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)
  • 10 ounces Hodo organic firm 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

Nutrition per serving

Calories: 590, Protein: 30g (60% DV), Fiber: 15g (60% DV), Total Fat: 14g (22% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 260mg (11% DV), Carbohydrates: 88g (29% DV), Total Sugars: 27g, Added Sugars: 16g (32% 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. 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 stir to coat the tofu. Cook until the sauce has thickened slightly, about 1 minute. Remove from the heat. 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 crosswise into ½-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds. 
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 1-inch pieces.

In a medium bowl, combine the orange, scallions, and carrots, season with salt and pepper, and toss to combine.

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.