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; 180 grams Tofu; 2 sachet(s) Dried Chilli Flakes; 2 sachet(s) Mayo; 2 tbsp Oil; ¼ tsp Salt; 2 tsp Sugar; 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

•Climate Conscious

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Egg

•Senf

•Soja

The quantities provided above are averages only.

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

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

180 grams

Tofu

2 sachet(s)

Dried Chilli Flakes

2 sachet(s)

Mayo

Not included in your delivery

2 tbsp

Oil

¼ tsp

Salt

2 tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)3849 kJ

Energy (kcal)920 kcal

Fat46.3 g

of which saturates6.6 g

Carbohydrate101.4 g

of which sugars18.8 g

Dietary Fiber1.8 g

Protein26.8 g

Salt4.7 g

Potassium291.5 mg

Calcium223.2 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

•Sieve

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Preheat your 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 bring to the boil. Once boiling, lower heat to medium, cover and cook for 12 mins.
Remove the pot from the heat. Keep covered for 12 mins (the rice will 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.

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.

Drain the tofu and chop into 2cm cubes.
Pop the mayo into a bowl.
In a separate bowl, combine the breadcrumbs with salt, pepper and 2 tbsp oil (per 2P).
Toss the tofu first in the mayo and then 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.

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.

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).