Japanese-Inspired Wild Rice Bowls
with Golden Tofu and Marinated Veggies- Soy
- Sesame
- Egg
- Mustard
- Sulphites
- Wheat
- Wheat
- May contain traces of allergens
- Tree nuts
- Crustaceans
- Egg
- Fish
- Milk
- Peanuts
- Soy
- Sulphites
- Gluten
- Mustard
- Sesame
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Avocado • Baby tomatoes • Sugar snap peas • Wild rice medley (parboiled rice, wild rice) • Red cabbage • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • 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) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Sesame seeds • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame) • Green onion.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
½ cup
Wild Rice Medley
1 unit(s)
Avocado
113 g
Baby Tomatoes
1 unit(s)
Seaweed
(Contains: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy, May contain traces of allergens, Sesame)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
2 unit(s)
Green Onion
113 g
Sugar Snap Peas
56 g
Red Cabbage, shredded
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir in rice, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
- Halve tomatoes.
- Thinly slice green onion.
- Trim, then halve snap peas crosswise.
- Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
- To a small bowl, add soy sauce, half the sesame oil and 1/4 tsp (1/2 tsp) salt. Stir to combine.
- To a large bowl, add tofu and half the soy sauce mixture. Toss to coat, then set aside.
- To a medium bowl, add half the rice vinegar, remaining sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine. Add snap peas, cabbage and tomatoes. Toss to coat. Set aside.
- Meanwhile, to a foil-lined baking sheet, add tofu. Broil in the middle of the oven for 9-11 min, stirring halfway through, until golden.
- Once finished, fluff rice with a fork.
- Add remaining rice vinegar, sesame seeds and half the green onions. Season with salt. Stir to combine.
- Divide rice between bowls.
- Top with marinated veggies, avocado and tofu. Spoon the remaining soy sauce mixture over top of tofu.
- Sprinkle sliced seaweed strips and remaining green onion over top.
- Drizzle spicy mayo over top.
- Serve remaining seaweed strips on the side.
