Crumbed Tofu Rice Bowl

Name: Crumbed Tofu Rice Bowl with mushrooms and pickled cucumber
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pack(s) Breadcrumbs; 150 grams Mushrooms; 1 sachet(s) Sweet Chilli Sauce; 2 unit(s) Cucumber; 2 unit(s) Scallion; 1 sachet(s) Apple Cider Vinegar; 150 grams Jasmine Rice; 1 sachet(s) Aioli; 1 sachet(s) Ketjap Manis; 250 grams Tofu; 2 sachet(s) Dried Chilli Flakes; ¾ tsp Salt; 2 tsp Sugar; 1 tbsp Flour; to taste Salt; to taste Pepper; to taste Water; to taste Oil

with mushrooms and pickled cucumber

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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

•Protein Rich

•Climate Conscious

Allergens:

Wheat

•Sulphites

•Egg

•Mustard

•Soya

The quantities provided above are averages only.

Total40 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)

250 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)3344 kJ

Energy (kcal)799 kcal

Fat29.1 g

of which saturates4.4 g

Carbohydrate100.9 g

of which sugars17.6 g

Dietary Fiber1.4 g

Protein59.8 g

Cholesterol0 mg

Salt3.19 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

PDF

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.

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.

Drain the tofu and chop into 2cm cubes.
In a bowl, mix 1 tbsp flour, 2 tbsp water and ¼ tsp salt (double all for 4p).
To another bowl, add breadcrumbs and season with salt and pepper.
Toss the tofu first in the flour mixture and then in the breadcrumbs.

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.

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.

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 dried chilli flakes to taste (use less if cooking for kids or if you don't like spice).