Tofu Rice Bowl
with Charred Corn Slaw & Sriracha Mayo
- Gluten
- Soy
- Wheat
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Almond
- Milk
- Wheat
- Gluten
- Sulphites
- Crustaceans
Ingredients
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Celery
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten)
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Fish, Eggs, Almond, Milk, Sulphites)
1 packet
Shredded Cabbage Mix
200 g
Asian Marinated Tofu
(Contains: Gluten, Soy, Wheat; 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. • Cut Asian marinated tofu into 2cm chunks. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.
• 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.
•Return frying pan to a medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 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
