Bang Bang Double Tofu Bowl
with Edamame Rice and Avocado Salad
This tofu bowl is a festival of flavours! We've stepped up every element of this lively dish. From avocado salad to spicy mayo, each colourful bite is a delight.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Tofu
(Contains Soy)
2 tbsp
Cornstarch
56 g
Edamame
(Contains Soy)
3 unit
Radish
1 unit
Avocado
¾ cup
Jasmine Rice
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
2 unit
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Sweet Chili Sauce
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice and edamame to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Stir in half the vinegar and 1/2 tsp (1 tsp) sugar. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut radishes into 1/4-inch pieces. Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.Thinly slice green onions.
Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Mix cornstarch and sesame seeds in a zip-top bag. Add tofu and toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Don't overcrowd the pan. Cook tofu in batches as needed, using 1 tbsp oil per batch.) Transfer tofu to a medium bowl.
Meanwhile, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar in another medium bowl. Season with salt and pepper. Stir together, then set aside in the fridge.
Add sweet chili sauce to the bowl with tofu, then toss to combine.
Divide edamame rice between bowls. Top with bang bang tofu and avocado salad.Sprinkle remaining green onions over top. Drizzle with spicy mayo.
