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Asian Recipes
Bang Bang Tofu Bowl

Bang Bang Tofu Bowl

with Edamame and Avocado

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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.

Allergens:Soy/SojaSulphites/SulfiteEgg/OeufMustard/MoutardeSesame/Sésame
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Extra-Firm Tofu

(ContainsSoy/Soja)

3 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

56 g

Edamame

(ContainsSoy/Soja)

3 unit

Radishes

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

1 unit

Avocado

¾ cup

Jasmine Rice

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

2 unit

Green Onions

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

7 g

Cilantro

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Sweet Chili Sauce

(ContainsSulphites/Sulfite)

Not included in your delivery

¾ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories950 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber11 g
Protein31 g
Cholesterol15 mg
Sodium570 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

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.

COOK RICE
COOK RICE
2

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.

COOK TOFU
COOK TOFU
3

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.

MAKE AVOCADO MIXTURE
MAKE AVOCADO MIXTURE
4

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.

FINISH TOFU & MIX MAYO
FINISH TOFU & MIX MAYO
5

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.

FINISH AND SERVE
FINISH AND SERVE
6

Divide rice between bowls. Top with crispy tofu and avocado mixture. Sprinkle over remaining green onions. Drizzle over sriracha mayo.