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Sticky Szechuan Tofu Bowl

Sticky Szechuan Tofu Bowl

with fragrant rice and charred carrot
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
:Ā 
941 kcal
Protein
:Ā 
29g protein
Total
:Ā 
35 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Egg
  • Mustard
  • Sulphites
Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Carrot

1 bunch(es)

Scallion

1 unit(s)

Mini 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)

125 grams

Radish

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

Not included in your delivery

Ā¼ tsp

Salt

1 tbsp

Oil

1 tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3935 kJ
Energy (kcal)941 kcal
Fat48.2 g
of which saturates6.5 g
Carbohydrate103.5 g
of which sugars23.8 g
Dietary Fiber8.6 g
Protein29 g
Salt6.9 g
Potassium515.6 mg
Calcium259.1 mg
Iron2.3 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 your delivered box.
ā€¢Sieve
ā€¢Baking Sheet with Baking Paper
ā€¢Pan with Lid
ā€¢Pot with Lid

Cooking Steps

Cook Your Rice
1
  • Preheat your oven to 220Ā°C/200Ā°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).
Prep the Veg
2
  • Meanwhile, trim the carrot then chop into batons. Halve, peel and chop the onion into small pieces.
  • Trim and thinly slice the scallion. Separate the green portions from the white.
  • Trim and thinly slice the radish. Trim the cucumber then halve lengthways. Thinly slice widthways.
  • In a bowl, toss the cucumber and radish with Ā¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P). Set aside, continuing to stir occasionally.
  • Mix the szechuan sauce with remaining aioli.
Coat the Tofu
3
  • 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.
Bake the Tofu
4
  • Place the tofu on a lined baking tray.
  • Drizzle over some oil and cook in the oven for 8-10 mins. 
Cook the Veg
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.
Serve and Enjoy
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with crispy tofu, fried veg and pickled salad.
  • Finish with a drizzle of szechuan aioli and a sprinkling of green scallion.
Meal right image

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