American BBQ Tofu & Charred Corn Bowl
with Garlic Rice & Plant-Based Mayo
We’re stirring and cooking these little tofu cubes tonight in a lavish dark sauce. The smokiness is from the BBQ sauce and the richness is the sriracha coming together to pop against the garlic rice and charred corn. It’s decadence in a bowl.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
1 packet
basmati rice
1
tomato
1 bag
baby spinach leaves
1 packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 tin
sweetcorn
½ packet
cornflour
1 packet
sriracha
(May be present: Soy)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Eggs, Sesame, Soy, Almond, Cashew, Gluten, Fish, Milk)
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop tomato and baby spinach leaves. • Pat firm tofu dry with paper towel and cut into 1cm cubes. • Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second medium bowl, combine tofu, All-American spice blend and the plain flour. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 5-7 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss until coated.
• Meanwhile, to the charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. • Season and toss to combine.
• Divide garlic rice between bowls. Top with American BBQ tofu and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy!
