Bang Bang Tofu and Chicken Bowls

Name: Bang Bang Tofu and Chicken Bowls with Edamame Rice and Avocado Salad
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Tofu; 18 g Cornstarch; 56 g Edamame; 3 unit(s) Radish; 1 unit(s) Avocado; ¾ cup Jasmine Rice; 2 tbsp Spicy Mayo; 2 unit(s) Green Onion; 9 g Sesame Seeds; 2 tbsp Seasoned Rice Vinegar; 2 tbsp Sweet Chili Sauce; 2 unit(s) Chicken Breasts; 1 tbsp Oil*; ¾ tsp Sugar*; 0.13 tsp Pepper*; ¼ tsp Salt*

with Edamame Rice and Avocado Salad

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These bowls are full of flavour! We've stepped up every element of this lively dish — from avocado salad to spicy mayo — making each colourful bite delicious. Thinly sliced pan-seared chicken is a delicious addition to tofu.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Jasmine rice • Radish • Edamame (soy) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cornstarch • Sesame seeds.

Tags:

Spicy

Allergens:

Soja

•Egg

•Senf

•Sesamzaad

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

18 g

Cornstarch

56 g

Edamame

3 unit(s)

Radish

1 unit(s)

Avocado

¾ cup

Jasmine Rice

2 tbsp

Spicy Mayo

2 unit(s)

Green Onion

9 g

Sesame Seeds

2 tbsp

Seasoned Rice Vinegar

2 tbsp

Sweet Chili Sauce

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tbsp

Oil*

¾ tsp

Sugar*

0.13 tsp

Pepper*

¼ tsp

Salt*

Nutrition Values

Calories1110 kcal

Fat60 g

Saturated Fat8 g

Carbohydrate102 g

Sugar15 g

Dietary Fiber10 g

Protein66 g

Cholesterol140 mg

Sodium1190 mg

Trans Fat0.1 g

Potassium1450 mg

Calcium650 mg

Iron7 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Meanwhile, using a strainer, rinse rice until water runs clear.
To the boiling water, add rice and edamame, then reduce heat to medium-low.
Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (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.

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.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Transfer to a plate. Carefully wipe out pan.

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.
Reheat the same pan (from step 2) over medium-high.
When hot, add 1 tbsp oil, then tofu.
Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.)
To a medium bowl, transfer tofu.

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

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

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

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Use the same pan to cook tofu in step 3.

Thinly slice chicken. Top with bang bang tofu, chicken and avocado salad.