Sticky Szechuan Tofu Bowl
with fragrant rice and charred carrot0.0(0)
Calories
:
914 kcalProtein
:
27.5g proteinDifficulty
:
EasyEat Me First
Family Friendly
Veggie
Allergens:
- Cereals containing gluten
- Wheat
- Soya
- Egg
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Cucumber
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 sachet(s)
Aioli
(Contains: Egg, Mustard)
150 grams
Jasmine Rice
180 grams
Tofu
(Contains: Soya)
1 unit(s)
Onion
75 grams
Szechuan Paste
(Contains: Soya)
Not included in your delivery
¼ tsp
Salt
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3825 kJ
Energy (kcal)914 kcal
Fat47.7 g
of which saturates5.9 g
Carbohydrate99.5 g
of which sugars19.5 g
Dietary Fiber7 g
Protein27.5 g
Salt5.8 g
Potassium261.5 mg
Calcium225.5 mg
Iron1.3 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
•Pan with Lid
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Chop the tofu into 2cm cubes, transfer to a bowl and season with salt and pepper.
- Toss with half the aioli then coat with the breadcrumbs.
3
- Place the tofu on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins.
4
- Meanwhile, trim the carrot then chop into batons.
- Halve, peel and chop the onion into small pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
5
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot and onion until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy tofu, fried veg and sliced cucumber.
- Finish with a drizzle of szechuan sauce and a sprinkling of green scallion.
