Asian-Glazed Tofu & Veggie Buddha Bowl
with Avocado & Peanuts
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, avocado chunks or the sesame slaw could be a relaxing way to start, not to mention the coconutty sweet chilli mayo! Let’s have it all!
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
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
roasted peanuts
(Contains: Peanuts; May be present: Sesame, Tree Nuts, Gluten, Milk, Soy)
1
avocado
1 bag
Kumara
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; )
½ packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Soy, Gluten; May be present: Eggs, Sesame, Tree Nuts, Milk, Fish)
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 kumara and cut 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. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add 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 cucumber 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 tofu from the heat, then add Asian stir-fry sauce (see ingredients) and a splash of water, tossing until coated.
• Drain pickled cucumber. • Divide roasted kumara, avocado, Asian-glazed tofu, slaw and pickled cucumber between bowls. • Top with roasted peanuts and coconut sweet chilli mayo. Enjoy!
