Bang Bang Tofu Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bang Bang Tofu Bowl

Bang Bang Tofu Bowl

with Edamame and Avocado

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.

Tags:
Veggie
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

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

56 g

Edamame

(Contains Soy)

3 unit(s)

Radish

2 tsp

Sriracha

(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)

1 unit(s)

Avocado

¾ cup

Jasmine Rice

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)

Green Onion

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

Not included in your delivery

¾ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories1010 kcal
Fat57 g
Saturated Fat8 g
Carbohydrate102 g
Sugar15 g
Dietary Fiber11 g
Protein28 g
Cholesterol25 mg
Sodium650 mg
Trans Fat0.1 g
Potassium950 mg
Calcium650 mg
Iron6.5 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

Large Non-Stick Pan
Medium Bowl

Instructions

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice and edamame, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Stir half the vinegar and 1/2 tsp sugar (dbl for 4 ppl).
  • 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.
  • Separate halves and 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 two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer tofu to a medium bowl.
Make avocado salad
4
  • Meanwhile, peel, pit and cut avocado into 1/2-inch pieces.
  • Add radishes, avocado, half the green onions, remaining vinegar 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 and sriacha mayo
5
  • Add sweet chili sauce to the bowl with tofu, then 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.

DQ: test with PB mayo and regular.

FINISH AND SERVE
6
  • Divide rice between bowls.
  • Top with crispy tofu and avocado mixture.
  • Sprinkle over remaining green onions.
  • Drizzle over sriracha mayo.