Bang Bang Tofu Bowl
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Bang Bang Tofu Bowl

Bang Bang Tofu Bowl

with Edamame Rice and Avocado Salad

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

Tags:
Spicy
Allergens:
Soy
Egg
Mustard
Sesame
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

2 tbsp

Cornstarch

56 g

Edamame

(Contains Soy)

3 unit(s)

Radish

1 unit(s)

Avocado

¾ cup

Jasmine Rice

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

2 unit(s)

Green Onion

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Sweet Chili Sauce

Not included in your delivery

¾ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate102 g
Sugar13 g
Dietary Fiber9 g
Protein26 g
Cholesterol15 mg
Sodium940 mg
Trans Fat0.1 g
Potassium800 mg
Calcium300 mg
Iron7.25 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

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

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice and edamame 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.)Stir in half the vinegar and 1/2 tsp (1 tsp) sugar. Remove the pot from heat. Set aside, still covered.

Prep
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.

Prep and cook tofu
3

Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. 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 2 batches for 4 ppl, using 1 tbsp oil per batch!) Transfer tofu to a medium bowl.

Make avocado salad
4

Meanwhile, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar in another medium bowl. Season with salt and pepper. Stir together, then set aside in the fridge.

Finish tofu
5

Add sweet chili sauce to the bowl with tofu, then toss to combine.

Finish and serve
6

Divide edamame rice between bowls. Top with bang bang tofu and avocado salad.Sprinkle remaining green onions over top. Drizzle with spicy mayo.

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