Black Garlic Hoisin Tofu Bowl
with marinated radish and cucumber
The quantities provided above are averages only.
Ingredients
150 grams
Jasmine Rice
180 grams
Tofu
(Contains: Soya)
2 sachet(s)
Hoisin Sauce
(Contains: Soya)
1 unit(s)
Cucumber
125 grams
Radish
2 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Leek
2 sachet(s)
Thai Style Spice Mix
10 grams
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Rinse the rice to remove excess starch. Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Place a pan over high heat with a good glug of oil.
Once hot, fry the tofu and leek with thai spice until slightly crispy, 7-9 mins. Shift frequently to ensure it doesn't burn. Then add the black garlic paste, 50ml water (per 2P) and hoisin sauce and allow to warm through. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Trim and roughly chop the cucumber and radish. Mix with the sweet Asian sauce in a bowl. Season to taste with salt and pepper.
Divide the jasmine rice between bowls. Arrange the marinated cucumber, radish and black garlic hoisin tofu on the rice. Scatter the sesame seeds over.
