Bang Bang Chicken Tender and Tofu Bowls
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Bang Bang Chicken Tender and Tofu Bowls

Bang Bang Chicken Tender and Tofu Bowls

with Edamame Rice and Avocado Salad

This tofu bowl is a festival of flavours. We've stepped up every element of this lively dish, making each colourful bite – from our avocado salad to spicy mayo – a delight.

Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Jasmine rice • Radish • Edamame (soy) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cornstarch • Sesame seeds.

Tags:
Spicy
Allergens:
Soy
Egg
Mustard
Sesame
Sulphites

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.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Tofu

(Contains Soy May contain Wheat)

18 g

Cornstarch

(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

56 g

Edamame

(Contains Soy)

3 unit

Radish

1 unit

Avocado

¾ cup

Jasmine Rice

2 tbsp

Spicy Mayo

(Contains Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

2 unit

Green Onion

9 g

Sesame Seeds

(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Sweet Chili Sauce

(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

310 g

Chicken Breast Tenders

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

¾ tsp

Sugar*

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Nutrition Values

Calories1140 kcal
Fat63 g
Saturated Fat8 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber10 g
Protein66 g
Cholesterol140 mg
Sodium1190 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium650 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl

Cooking Steps

Cook rice
1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice and edamame, then reduce heat to medium-low. 
  • Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (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.
Prep and cook chicken
2
  • 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 chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
Prep and cook tofu
3
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
  • In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
  • Heat the same pan over medium-high.
  • When hot, add 1 tbsp oil, then tofu.
  • Pan-fry for 7-8 min, turning occasionally, until crispy and golden all over. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) Transfer to a medium bowl.
Make avocado salad
4
  • Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
  • Season with salt and pepper. 
  • Stir together, then set aside in the fridge.
Finish tofu
5
  • To the bowl with tofu, add sweet chili sauce, then toss to combine.
Finish and serve
6
  • Divide edamame rice between bowls. 
  • Thinly slice chicken.
  • Top with bang bang tofu, chicken and avocado salad.
  • Sprinkle remaining green onions over top. 
  • Drizzle with spicy mayo.
7

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook tofu in step 3.

8

Thinly slice chicken. Top bowls with chicken.