Bang Bang Tofu Bowl
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Bang Bang Tofu Bowl

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.

étiquettes:
Végétarien
Épicé
Allergènes:
Soya
Oeuf
Moutarde
Sésame
Sulfites

Produit dans une installation 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.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

1 pièce(s)

Tofu

(Contient Soya)

2 cs

Fécule de maïs

(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)

56 g

Edamames

(Contient Soya)

3 pièce(s)

Radis

2 cc

Sriracha

(Peut contenir Sésame, Soya, Blé, Poisson, Moutarde, Lait, Oeuf, Sulfites, Crustacés)

1 pièce(s)

Avocat

¾ tasse(s)

Riz au jasmin

4 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)

2 pièce(s)

Oignon vert

1 cs

Graines de sésame

(Contient Sésame)

2 cs

Vinaigre de riz assaisonné

(Contient Sulfites)

2 cs

Sauce au chili doux

(Peut contenir Oeuf, Soya, Moutarde, Blé, Poisson, Sésame, Lait, Sulfites, Crustacés)

Pas inclus dans votre livraison

¾ cc

Sucre*

1 cs

Huile*

¼ cc

Sel et Poivre*

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Informations nutritionnelles

Énergie (kcal)950 kcal
Graisses47 g
dont saturés7 g
Glucides104 g
dont sucres16 g
Fibres11 g
Protéines29 g
Cholestérol15 mg
Sel580 mg
Gras Trans0.1 g
Potassium950 mg
Calcium650 mg
Fer7 mg

Ustensiles

Grande poêle antiadhésive
Bol à mélanger, moyen

Instructions

1
1

Wash and dry all produce.*

2
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.
3
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.
4
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.
5
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.

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