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.
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Sweet Chili Sauce
Salt and Pepper*
Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl each for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 1/3 cups water (2 1/2 cups for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut radishes into 1/4-inch pieces. Thinly slice green onions. Roughly chop cilantro. Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. When rice is done, fluff with a fork. Stir in edamame, half the vinegar, half the cilantro and 1/2 tsp sugar (dbl for 4 ppl). Season with salt.
While rice cooks, 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.
While tofu cooks, peel, pit and cut avocado into 1/2-inch pieces. Add radishes, avocado, half the green onions, remaining vinegar, remaining cilantro 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 the tofu. 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.
Divide rice between bowls. Top with crispy tofu and avocado mixture. Sprinkle over remaining green onions. Drizzle over sriracha mayo.