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      DELIVERED NOV 27 - DEC 01

      Crispy Lemon Tofu

      STEP 1

      Pre - heat oven to 400 F

       Bring 1.5 cups of water + a pinch of salt & your rice up to a boil. Once boiling, cover, turn down to a simmer and let sit for 11 minutes.

      STEP 2

      Toss your asparagus + cubed tofu + red pepper with a heavy splash of oil + your corn starch , toss together, Transfer to alined baking sheet and cook in the oven for 17 minutes.

      Remove your veggies and cut as shown below. 

      STEP 3

      With about 4 minutes left bring a large sauce pan with a splash of oil and you lemon sauce up to temperature., should be steaming not boiling. When your roasted vegetables are done transfer them to the sauce pan and let cook for ~ 5 minutes or until the sauce has thickened and is sticking to the vegetables.

      STEP 4

      Build your Bowl. Rice on the bottom, Lemon + veggie mix on top & sesame seed garnish, ENJOY! šŸŒæšŸ˜œ