Asian-Glazed Tofu & Veggie Buddha Bowl
with Coconut Sweet Chilli Mayo & Peanuts- Sesame
- Soy
- Eggs
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Traces of Tree Nuts
- Gluten
- Milk
- Soy
There’s so much to choose from, where should we start! The roasted pumpkin looks so vibrant, but the stir-fry glaze on the tofu is making everyone’s mouth water. A refreshing pickled cucumber or the sesame slaw could be a relaxing way to start, not to mention the coconutty sweet chilli mayo! Let’s have it all! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 bag
Kumara
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1
cucumber
1 bag
Shredded Cabbage Mix
1 packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
2 sachet
curry powder
½ packet
cornflour
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; )
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Sesame, Tree Nuts, Gluten, Milk, Soy)
½ packet
Asian Stir-Fry Mix
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tsp
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara into bite-sized chunks. • Place kumara on a lined oven tray and sprinkle with mixed sesame seeds. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide kumara between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a second medium bowl, combine shredded cabbage mix, the sesame oil, a splash of the pickling liquid and a pinch of salt. • Pat firm tofu dry with paper towel. Cut into 1cm cubes. • In a third medium bowl, add tofu, curry powder and cornflour (see ingredients). Season with salt and pepper, then gently toss until well coated.
• When kumara has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Dust off any excess cornflour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.
• Remove pan from heat, then add Asian stir-fry sauce (see ingredients) and a splash of water, tossing tofu until coated.
• Drain pickled cucumber. • Divide roasted kumara, Asian-glazed tofu, slaw and pickled cucumber between bowls. • Top with coconut sweet chilli mayo and sprinkle over roasted peanuts to serve. Enjoy!
