Crumbed Tofu Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Crumbed Tofu Rice Bowl

with mushrooms and pickled cucumber

This rice bowl recipe features slightly spicy aioli and sticky fried mushrooms. The star of the show, however, is the crispy baked tofu that tops off this delicious dish.

Tags:
Protein Rich
Allergens:
Wheat
Sulphites
Egg
Mustard
Soya
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains Wheat)

150 grams

Mushrooms

1 sachet(s)

Sweet Chilli Sauce

2 unit(s)

Cucumber

2 unit(s)

Scallion

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

150 grams

Jasmine Rice

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

180 grams

Tofu

(Contains Soya)

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Sugar

to taste

Flour

sideBannerName

Nutrition Values

Energy (kJ)3004 kJ
Energy (kcal)718 kcal
Fat26.1 g
of which saturates2.9 g
Carbohydrate93.4 g
of which sugars13.4 g
Dietary Fiber0.9 g
Protein54 g
Cholesterol0 mg
Salt2.08 g
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

Instructions

Make the Rice
1

 

  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Place a pot over medium-high heat with 300ml cold water (double for 4p).
  • 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 to allow the rice to cook in its own steam. 
  • Once cooked, stir through ¼ tsp salt, 1 tsp sugar (double both for 4p) and half the apple cider vinegar.
Pickle the Cucumber
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 and 1 tsp sugar (double both for 4p).
  • Add the cucumber and set aside to marinate, continuing to toss occasionally.
  • Roughly chop the mushrooms.
  • Trim and thinly slice the scallion, keeping the green and white portions separate.
  • Mix the aioli with the sweet chilli sauce.
3

Drain the tofu and chop into 2cm cubes.

In a bowl, make a slurry with 1 tbsp flour, 2 tbsp water and 1/4 tsp salt (double all for 4p).

To another bowl, add breadcrumbs and season with salt and pepper.

Toss the tofu first in the flour slurry and then in the breadcrumbs.

4

Add the crumbed tofu to a lined baking tray. Drizzle with oil and season with salt and pepper. Bake on the top shelf until golden, 20-22 mins, turning halfway through.

Fry the Mushrooms
5
  • With 5 mins remaining on the tofu cooking time, place a large 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
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with pickled cucumber, fried mushrooms and crumbed tofu.
  • Drizzle over the sweet chilli aioli.
  • Garnish with a scattering of green scallion and as much dried chilli as you like (use less if cooking for kids or if you don't like spice).