Bang Bang Tofu Bowls
with Edamame Rice and Avocado Salad
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Avocado • Jasmine rice • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • 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 (egg, mustard) (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) • Cornstarch • Radish • Sesame seeds • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
18 g
Cornstarch
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Tree nuts, Peanuts)
56 g
Edamame
(Contains: Soy)
3 unit(s)
Radish
1 unit(s)
Avocado
¾ cup
Jasmine Rice
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Tree nuts, Peanuts)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Sulphites, Crustaceans, Gluten)
2 unit(s)
Green Onion
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Milk, Egg, Mustard, Sulphites, Tree nuts, Peanuts, Gluten)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Tree nuts)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Soy, Sesame, Fish, Milk, Egg, Mustard, Sulphites, Crustaceans, Tree nuts, Gluten)
Not included in your delivery
1 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and edamame, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- 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.
- Cut avocado in half, remove the pit and peel. Cut avocado 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.
- In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
- Heat a large non-stick pan 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.)
- Transfer tofu to a medium bowl.
- 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.
- Divide edamame rice between bowls.
- Top with bang bang tofu and avocado salad.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
