Recipe Video
Instructions
Make the Sauce
2 minutesMince the garlic, then mix it with soy sauce and sugar in a small bowl.
Prep the Veggies
5 minutesCut the cucumber into sticks and slice the green onion for garnish.
Prep the Tofu
2 minutesCut the tofu into ½-inch cubes and pat dry with a paper towel.
Cook the Tofu
10 minutesHeat oil in a pan over medium heat. Pan-fry the tofu until golden and crispy on all sides. Pour in the sauce and cook for another minute, stirring to coat.
Heat the Base
1 minuteWarm up the RichPea pouch using either a microwave or stovetop, following package directions.
Assemble the Bowl
2 minutesAdd the RichPea base to a serving bowl, then top with the tofu, cucumber sticks, and green onion/lime garnish.
Cooking Tips
- Pat tofu very dry to ensure golden, crispy edges.
- Cook tofu untouched for the first few minutes to form crust.
- Add soy glaze at the end to prevent burning.
- Add lime juice right before serving for brightness.
Storage Tips
- Stores 2–3 days refrigerated.
- Tofu softens over time — crisp it in a pan for 2 minutes before eating.
- Keep cucumbers separate to avoid water release.
Chef Notes
- Garlic enhances the soy sweetness — sauté lightly, not dark.
- Green onion adds essential freshness.
Substitutions
- Soy → tamari or coconut aminos (gluten-free).
- Tofu → tempeh or chickpeas.
- Sugar → honey or maple syrup.
Variations
- Spicy Glaze: Add chili paste.
- Sweet-Savoury: Add a splash of rice vinegar.
- Garlic Lover’s: Add an extra clove.
Frequently Asked Questions
Yes — 400°F for 12–15 minutes.
It may have too much moisture — pat dry thoroughly.
Yes — firm or medium-firm both work.
Yes — keep components separate.
Recipe Details
Prep Time:
5-10 minutesCook Time:
10-15 minutesServing Size / Yield:
1 servingCuisine Type:
CanadianDish Type:
Dinner / Main CourseNutrition Facts
Carbohydrates:
Ingredients
RichPea
1 pouch
Medium-Firm Tofu
⅓ of block
Small Cucumber
1
Soy Sauce
2 tbsp
Garlic
2 cloves
Sugar
½ tbsp
Green Onion
Garnish