Sweet-Soy Tofu & Baby Broccoli Rice Bowl
with Sriracha Mayo & Pickled Cucumber
We love rice bowls because they’re so easy to customise with your favourite flavours. This veggie version uses marinated tofu, Asian greens and cucumber, with a sprinkle of sesame seeds to tie the whole thing together.
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 sachet
Vegetable Stock Powder
1 packet
Jasmine rice
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
1
Cucumber
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens; )
1
Asian Greens
1
Baby Broccoli
200 g
Asian Marinated Tofu
(Contains: Crustaceans, Sesame, Eggs, May contain traces of allergens, Wheat, Gluten, Soy; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and
vegetable stock powder and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low. Cook for 12 minutes, then
remove from heat and set aside, 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 rounds.
• In a medium bowl, combine the vinegar and a
good pinch of sugar and salt.
• Add cucumber to pickling liquid with just
enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle
faster!
Roughly chop Asian greens and baby broccoli
(see ingredients).
• Cut Asian marinated tofu into 2cm chunks.
• In a small bowl, combine plant-based mayo and
sriracha.
TIP: Sriracha is slightly spicy, use less if you're
sensitive to heat.
• Return the frying pan to medium-high heat with
a drizzle of olive oil. Cook baby broccoli until
tender, 4-5 minutes.
• Add Asian greens and cook, tossing, until
wilted, 1-2 minutes. Season to taste with salt
and pepper. Transfer to a plate and cover to
keep warm.
• Return the frying pan to medium-high heat with
a generous drizzle of olive oil. Cook tofu, turning
occasionally, 3-4 minutes.
• Add sweet soy seasoning and cook, turning to
coat until fragrant, 1 minute.
• Drain pickled cucumber.
• Divide jasmine rice between bowls. Top with
veggies, pickled cucumber and sweet-soy tofu.
• Drizzle over sriracha mayo to serve. Enjoy!
