Vietnamese Tofu Bowls
with Quick-Pickled Veggies
Experience the vibrant flavours of Vietnam-inspired cuisine with this bowl! Succulent tofu glazed in a Nuoc Cham sauce served atop fragrant jasmine rice. Accompanied by quick-pickled cucumber for a refreshing crunch, it's a tantalizing fusion of sweet, savoury, and tangy flavours in every bowlful.
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
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
2 tbsp
Nuoc Cham
(Contains Anchovies, Soy)
½ tbsp
Soy Sauce
(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Carrot
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Mini Cucumber
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice and half the garlic salt 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.)
- Remove from heat. Set aside, still covered.
- Meanwhile, peel then cut carrot into 1/4-inch rounds.
- Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10 min. (NOTE: Carrots will continue to cook in step 4.)
- Heat a large non-stick pan over medium-high heat.
- Pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side. Remove from heat.
- When carrots have roasted for 10 min, carefully remove from oven.
- Add tofu to the same sheet, then drizzle 1/2 tbsp sweet chili sauce over each piece of tofu.
- Return carrots and tofu to the oven until carrots are tender and tofu is golden, 10-14 min.
- Meanwhile, thinly slice cucumbers.
- Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl.
- Thinly slice tofu.
- Fluff rice with a fork, then divide between bowls.
- Top with carrots, tofu and any sauce remaining on baking sheet.
- Drizzle nuoc cham mixture over top.
- Serve marinated cucumbers alongside.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and sear tofu in the same way the recipe instructs you to season and sear the chicken breasts.
Roast tofu in the same way the recipe instructs you to roast the chicken breasts, until golden.