HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBang Bang Tofu Bowl
Bang Bang Tofu Bowl

Bang Bang Tofu Bowl

with Edamame and Avocado

Read more

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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Extra-Firm Tofu


3 tbsp



56 g



3 unit


2 tsp



1 unit


¾ cup

Jasmine Rice

2 tbsp


(ContainsSulphites, Egg, Mustard)

2 unit

Green Onion

1 tbsp

Sesame Seeds


7 g


2 tbsp

White Wine Vinegar


2 tbsp

Sweet Chili Sauce

Not included in your delivery

¾ tsp


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories950 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate101 g
Sugar10 g
Dietary Fiber11 g
Protein31 g
Cholesterol15 mg
Sodium570 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.
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
download icondownload icon

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.