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Coconut Cashew Crispy Tofu and Veggies

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!

Ingredients

  • 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

  • Haven’s Kitchen Coconut Cashew Sauce

  • 3 scallions, thinly sliced

  • ½ bunch cilantro, chopped

Steps

STEP 1

Make quick pickles: Toss cucumbers with the ginger, a pinch of salt, the sugar, and 1 Tbsp. vinegar. Chill until ready to use

STEP 2

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

STEP 3

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

STEP 4

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 Nutty Lemongrass sauce into the pan. Whisk until combined

STEP 5

Add the tofu and the veggies to the pan and toss with the sauce. Serve topped with the cucumbers, scallions and cilantro

NEW

$39.00
4 Pack

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Contains 4 pouches (about 5 meals per pouch)…

4 Pack

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Contains 4 pouches (about 5 meals per pouch)…

Ingredients

Water, Cashews, Roasted Red Onions, Coconut Milk (Coconut Milk, Water), Lemongrass Puree (Lemongrass, Water), Rice Vinegar, Date Paste, Coconut Oil, Tamari (Water, Soybeans, Salt, Sugar), Ginger, Garlic, Apricot Juice Concentrate, Sea Salt, Lime Leaves, Crushed Red Pepper, Roasted Almonds. CONTAINS: Soy, Tree Nuts (Coconut, Cashews, Almonds).
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This recipe is also great with our Tangy BBQ and Gingery Miso sauce.

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