Ponzu-Sesame Tofu & Vegetables blueapron.com over Brown Rice

2 SERVINGS | 35–45 MINS

IS P R & Serve with Blue Apron Ingredients C M wine that has this symbol

Y I N L E R A L blueapron.com/wine 14 oz Firm Tofu 1/2 cup Brown Rice 1/2 lb Broccoli

3 oz Shishito 6 oz Carrots 2 cloves Garlic Peppers

3 Tbsps Soy-Miso 2 Scallions 1 Tbsp Sesame Oil Sauce

1 Tbsp Vegetarian 1 tsp Black & White 1 Tbsp Sambal Oelek Ponzu Sauce Sesame Seeds 1 Press the tofu 4 Roast the broccoli & peppers • Place an oven rack in the center • Meanwhile, place the broccoli of the oven; preheat to 450°F. florets and pepper pieces on a • Fill a medium pot 3/4 of the way sheet pan. up with salted water; cover and • Drizzle with olive oil and season heat to boiling on high. with salt and pepper. Toss to coat • Drain the tofu. Place on a paper and arrange in an even layer. towel-lined plate. Place several • Roast 14 to 16 minutes, or layers of paper towels on top, until browned and tender when then place a separate heavy- pierced with a fork. Remove from bottomed pot (or pan) on top. Set aside to release the excess liquid at the oven. least 10 minutes. 5 2 Prepare the remaining ingredients & Prepare & sear the tofu make the sauce • Meanwhile, transfer the pressed tofu to a cutting board, then • Meanwhile, wash and dry the medium dice. fresh produce. • In a medium pan (nonstick, if • Cut off and discard the bottom you have one), heat the sesame 1/2 inch of thebroccoli stem; cut oil on medium-high until hot. the broccoli into small florets. • Add the diced tofu in an even • Peel the carrots and thinly slice layer. Cook, without stirring, on an angle. 4 to 5 minutes, or until lightly • Thinly slice the scallions, browned; season with salt and pepper. Continue to cook, stirring separating the white bottoms occasionally, 3 to 4 minutes, or until browned on all sides. and hollow green tops. • Transfer to a large bowl; cover with foil to keep warm. • Peel and roughly chop 2 cloves of garlic. • Wipe out the pan. • Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board 6 Cook the carrots & serve your dish immediately after handling. • In the same pan, heat soy-miso sauce ponzu sauce as much • In a bowl, combine the , , and 2 teaspoons of olive oil of the sambal as you’d like , depending on how spicy you’d like the on medium-high until hot. dish to be. • Add the sliced carrots in 3 Cook the rice an even layer. Cook, without stirring, 4 to 5 minutes, or until • Add the rice to the pot of boiling lightly browned. water and cook, uncovered, 17 to • Add the sliced white bottoms 19 minutes, or until tender. Turn of the scallions and chopped off the heat. garlic; season with salt and pepper. Cook, stirring occasionally, 1 to • Drain thoroughly and return to 2 minutes, or until slightly softened. the pot. Cover to keep warm. • Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. • Transfer to the bowl of seared tofu. Add the roasted broccoli and peppers; stir to combine. Taste, then season with salt and pepper if desired. • Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

NUTRITION PER SERVING (AS PREPARED)** Calories: 650, Total Carbohydrates: 84g, Dietary Fiber: 13g, Added Sugars: 13g, Produced in a facility that processes crustacean Total Fat: 23g, Saturated Fat: 3g, Protein: 28g, Sodium: 2110mg. shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. **For information about our wellness labels visit us at blueapron.com/wellness. To view this meal’s FULL NUTRITION FACTS and any customizations you may have applied, Blue Apron, LLC, New York, NY 10005 select this recipe from your Current page in the Blue Apron app or blueapron.com.

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