Bang Bang Tofu Bowl
with Edamame Rice and Avocado Salad- Soy
- Egg
- Mustard
- Sesame
- Sulphites
This tofu bowl is a festival of flavours! We've stepped up every element of this lively dish. From avocado salad to spicy mayo, each colourful bite is a delight.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
2 tbsp
Cornstarch
56 g
Edamame
(Contains: Soy)
3 unit(s)
Radish
1 unit(s)
Avocado
¾ cup
Jasmine Rice
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard)
2 unit(s)
Green Onion
1 tbsp
Sesame Seeds
(Contains: Sesame)
2 tbsp
Rice Vinegar
(Contains: Sulphites)
2 tbsp
Sweet Chili Sauce
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice and edamame to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (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 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 2 batches for 4 ppl, using 1 tbsp oil per batch!) Transfer tofu to a medium bowl.
Meanwhile, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar 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.
Divide edamame rice between bowls. Top with bang bang tofu and avocado salad.Sprinkle remaining green onions over top. Drizzle with spicy mayo.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Most reviewers loved the bold combination of sweet chili sauce, spicy mayo, and sesame-coated tofu; some found the overall dish a touch bland and suggested boosting flavour with soy sauce, ginger, or extra chili sauce.
- Ease of prep: This is a quick, straightforward recipe that many reviewers found easy to pull together, even for first-time tofu cooks.
- Suggestions: Add the spicy mayo and sweet chili sauce together before tossing the tofu for extra sauciness; consider reducing the rice vinegar slightly if you prefer a milder flavour. Some reviewers also found that cooking the tofu in an air fryer or finishing it in the oven after pan-frying produced a crispier result, and one reviewer suggested tossing the tofu in mayonnaise with a little bouillon before coating to reduce any soy aftertaste.
- Leftovers: The tofu loses its crispiness quickly, so this dish is best enjoyed fresh right after cooking.
- Portions: A few reviewers felt the salad portion was on the smaller side and suggested doubling the avocado and radish for two servings.
