NZ Southeast Asian Tofu Bowl
with Ginger Veggies & Garlic Rice - FTC
- Eggs
- Soy
Ingredients
Ginger
1 packet
Crispy Shallots
1 sachet
Coriander
1
Cucumber
1
Asian Greens
1 sachet
Southeast Asian Spice Blend
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
Peking Marinated Tofu
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice the cucumber into half-moons. In a small bowl, combine the rice wine vinegar, water (for the pickle) and a generous pinch of sugar and salt. Add the cucumber to the pickling liquid and stir to coat. Set aside until serving.
Finely grate the ginger. Cut the carrot into thin matchsticks. Roughly chop the Asian greens. Drain the peking tofu and pat dry with a paper towel. Cut the tofu into 2cm chunks. Roughly chop the coriander. In a small bowl, combine the garlic aioli and sweet chilli sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until softened, 3-4 minutes. Add the Asian greens, ginger and soy sauce and cook until softened, 1-2 minutes. Transfer to a bowl.
While the veggies are cooking, add the tofu to a medium bowl. Add the Southeast Asian spice blend and a generous pinch of salt and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing occasionally, until browned and warmed through, 4-5 minutes.
Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the ginger veggies, Southeast Asian tofu and pickled cucumber. Drizzle over the sweet chilli mayonnaise. Garnish with the crispy shallots and coriander.
