Bang Bang Tofu Bowl
with Edamame and Avocado
This Bang Bang tofu bowl is a festival of flavours! We've stepped up every element of this lively dish. From cilantro avocado salsa to sweet and spicy sriracha mayo, each colourful bite is a delight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
2 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
56 g
Edamame
(Contains Soy)
3 unit(s)
Radish
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 unit(s)
Avocado
¾ cup
Jasmine Rice
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 unit(s)
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice and edamame, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Stir half the vinegar and 1/2 tsp sugar (dbl for 4 ppl).
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch pieces.
- Carefully, cut avocado around the pit.
- Separate halves and 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: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer tofu to a medium bowl.
- Meanwhile, peel, pit and cut avocado into 1/2-inch pieces.
- Add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp sugar (dbl for 4 ppl) 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.
- Stir together mayo, 1/2 tbsp water and 1 tsp sriracha (dbl both for 4 ppl) in a small bowl. (NOTE: Reference Heat Guide in Start Strong.) Set aside.
DQ: test with PB mayo and regular.
- Divide rice between bowls.
- Top with crispy tofu and avocado mixture.
- Sprinkle over remaining green onions.
- Drizzle over sriracha mayo.