Sweet Soy-Glazed Tofu & Sushi Rice
with Cucumber Salad & Japanese Dressing
Rice bowls are a favourite for something quick, fresh and delicious! Add flavourful marinated tofu, a crunchy slaw and fragrant coriander to a bowl of zingy-sweet sushi rice for a taste explosion.
This recipe is under 650kcal per serving.
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 packet
Mixed Salad Leaves
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Slaw Mix
1
Lime
1
Spring Onion
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Eggs, Crustaceans, Sesame)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
1 tsp
sugar
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed,
10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice spring onion.
• Zest lime to get a pinch and slice into wedges.
• Cut Asian marinated tofu into 2cm chunks.
• When rice has 5 minutes remaining, heat a drizzle of olive oil over medium-high heat in a large frying pan.
• Cook tofu, tossing, until browned, 3-4 minutes.
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce and a splash of water, gently tossing tofu to coat.
• Meanwhile, to pan with rice, add lime zest, the
vinegar and sugar and stir, until rice is coated.
• In a large bowl, combine cucumber, mixed salad leaves, slaw mix, spring onion, Japanese dressing and a squeeze of lime juice. Season to taste.
• Divide sushi rice and cucumber salad between bowls. Top with sweet soy-glazed tofu.
• Tear over coriander. Serve with any remaining lime wedges. Enjoy!
