Bang Bang Tofu Bowl
with Edamame and Avocado
This bang bang tofu bowl is a festival of flavours! We've had to step up every element of this lively dish. From cilantro avocado salsa to sweet and spicy sriacha mayo, each colourful bite is a delight.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
18 g
Fécule de maïs
(Peut contenir : Blé, Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Noix, Arachides)
56 g
Edamames
(Contient: Soya)
3 pièce(s)
Radis
2 cc
Sriracha
(Peut contenir : Blé, Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Sulfites, Crustacés, Noix, Gluten)
1 pièce(s)
Avocat
¾ tasse(s)
Riz au jasmin
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Blé, Soya, Sésame, Poisson, Lait, Moutarde, Sulfites, Crustacés, Gluten)
2 pièce(s)
Oignon vert
9 g
Graines de sésame
(Contient: Sésame)
2 cs
Vinaigre de riz assaisonné
(Contient: Sulfites)
2 cs
Sauce au chili doux
(Peut contenir : Blé, Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Sulfites, Crustacés, Noix, Gluten)
Pas inclus dans votre livraison
¾ cc
Sucre*
1 cs
Huile*
¼ cc
Sel et Poivre*
Ustensiles
Instructions
Wash and dry all produce.*
- 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.
- 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.
- 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.
- 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.
- Divide rice between bowls.
- Top with crispy tofu and avocado mixture.
- Sprinkle over remaining green onions.
- Drizzle over sriracha mayo.
