Tofu Rice Bowl
with Charred Corn Slaw & Sriracha Mayo- Gluten
- Soy
- Wheat
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
- Crustaceans
Ingredients
2
Garlic
1 tin
Sweetcorn
1 packet
Jasmine rice
1
Celery
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Sesame, Eggs, Milk, Fish, Sulphites)
1 packet
Crispy Shallots
1 packet
Shredded Cabbage Mix
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan 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 keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside. • Cut plain tofu (see ingredients) into 2cm chunks.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• While the tofu are cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.
• Divide garlic rice between bowls. • Top with tofu and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!
