NZ Sweet Soy Chicken & Tofu Poke Rice Bowl
with Slaw & Mayonnaise
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Fish, Eggs)
1
Cucumber
Firm tofu
1
Carrot
1 packet
Garlic Aioli
(Contains: Soy, Eggs)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Nutrition
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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, slice cucumber into rounds. Grate carrot (see ingredients). Cut tofu into 2cm chunks. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• When the rice has 10 minutes remaining, in large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl. • Meanwhile, in a medium bowl, combine shredded cabbage mix, carrot, a drizzle of vinegar and olive oil. Season to taste.
When the rice is done, add the butter and a pinch of salt and stir to combine. • Divide jasmine rice between bowls. • Top with sweet soy chicken, tofu, slaw and cucumber. Drizzle over mayonnaise to serve. Enjoy!
