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:
Optional Spice
•Veggie
Allergens:
Wheat
•Sulphites
•Egg
•Mustard
•Soya
The quantities provided above are averages only.
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
¾ tsp
Salt
2 tsp
Sugar
1 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3141 kJ
Energy (kcal)751 kcal
Fat25.9 g
of which saturates4.1 g
Carbohydrate104.1 g
of which sugars18.5 g
Dietary Fiber1.8 g
Protein27.2 g
Cholesterol0 mg
Salt3.18 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
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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 to allow the rice 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.
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion (keep 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, mix 1 tbsp flour (per 2P), 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- To another bowl, add breadcrumbs and season with salt and pepper.
- Toss the tofu first in the flour mixture 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. Turn the tray halfway through.
5
- When the tofu has 5 mins left to cook, 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 chilli flakes to taste (use less if cooking for kids or if you don't like spice).
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