Asian Crumbed Tofu Bowl
with mushrooms and pickled cucumber
A recipe conveniently customised just to your liking.
Tags:
Egg(s) not included
•Family Friendly
•Veggie
Allergens:
Cereals containing gluten
•Wheat
•Soya
•Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
150 grams
Mushrooms
1 sachet(s)
Sweet Chilli Sauce
2 unit(s)
Cucumber
2 unit(s)
Scallion
180 grams
Tofu
(Contains: Soya)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
150 grams
Jasmine Rice
1 unit(s)
Chilli
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Wheat, Soya)
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt
2 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3232 kJ
Energy (kcal)772 kcal
Fat28.4 g
of which saturates4.7 g
Carbohydrate107.3 g
of which sugars19.8 g
Dietary Fiber4 g
Protein32.4 g
Salt5.3 g
Potassium324.5 mg
Calcium224.4 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml cold water (per 2P).
- Stir in the rice and ring to the boil. Once boiling, lower heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins so the rice can continue to cook in its own steam.
- Once cooked, stir through ¼ tsp salt (per 2P), 1 tsp sugar (per 2P) and half the apple cider vinegar.
2
- Meanwhile, trim the cucumber and halve lengthways. Scoop out the seeds. Chop widthways into small pieces.
- In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt (per 2P) and 1 tsp sugar (per 2P).
- Add the cucumber and set aside to marinate, continuing to toss occasionally.
3
- Chop the tofu into 2cm cubes.
- In a bowl, beat one egg (per 2P). Season with salt and pepper.
- To another bowl, add breadcrumbs and season with salt and pepper.
- Toss the tofu first in the egg and then in the breadcrumbs.
4
- Arrange the tofu in a single layer on a lined baking tray.
- Drizzle oil over the crumbed tofu.
- Bake on the top shelf of the oven until the tofu is golden and crispy, 20-25 mins.
5
- Meanwhile, roughly chop the mushrooms. Deseed and finely chop the chilli.
- Trim and thinly slice the scallion, keeping the green and white portions separate.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the mushrooms with the white of the scallion for 5-6 mins. Stir in the ketjap manis.
- Meanwhile, in a bowl, mix the aioli with the sweet chilli sauce.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with pickled cucumber, fried mushrooms and crispy tofu.
- Drizzle over the sweet chilli aioli.
- Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).
