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Cooking 101
A meal prep-hero, this recipe has all the elements for the least sad/most happy desk lunch you've ever had. Crunchy cucumbers, crispy tofu, bright herbs and hearty veg are a one-bowl wonder perfect for weekdays or nights.
Chef Tip: Reducing the glaze for the tofu gives you that glossy finish you're looking for, so don't skip it!
1 English cucumber (thin-skinned), thinly sliced
1 ½ piece ginger, peeled, finely grated
Salt
½ tsp sugar
Rice vinegar
1 head of broccoli, cut into bite-sized pieces
½ pound of Brussels sprouts, cut into halves
Neutral oil, such as vegetable
1 12-oz. block firm tofu, drained, patted dry, cut into squares
¼ cup Tamari or soy sauce
3 Tbsp. honey
3 scallions, thinly sliced
½ bunch cilantro, chopped
Make quick pickles: Toss cucumbers with the ginger, a pinch of salt, the sugar, and 1 Tbsp. vinegar. Chill until ready to use
Roast the broccoli and sprouts: Preheat oven to 425. Toss the veggies with a glug of oil and a pinch of salt and spread out on a sheet pan. Roast for 20 minutes till tender and crispy
Make Tofu: In a medium pan, heat enough oil to coat the skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp, 4–5 minutes. Flip and cook the other side til crisp. While the tofu is cooking, whisk the tamari and the honey together. Transfer tofu to a plate and wipe out the pan
With the heat on low, and add soy sauce mixture and cook until the glaze thickens, about 4 minutes. Cut the heat and squeeze about ½ pouch of the Coconut Cashew sauce into the pan. Whisk until combined
Add the tofu and the veggies to the pan and toss with the sauce. Serve topped with the cucumbers, scallions and cilantro
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso sauce.
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