Karaage-Inspired Tofu Bowls
with Cucumber Salad and Sriracha Mayo- Soy
- Egg
- Mustard
- Sulphites
- Wheat
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Sesame
- Fish
- Egg
- Mustard
- Triticale
- Crustaceans
- Tree nuts
- Peanuts
- Gluten
Golden tofu bites get bold flavour from a quick marinade, then crisp up with ease. Rice and a quick veggie side give your tofu time to marinate and cook while you pull them together. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Jasmine rice • Green cabbage • Cucumber • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cornstarch • Rice vinegar (rice vinegar, sugar, salt) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Green onion.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Jasmine Rice
113 g
Green Cabbage, shredded
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Mini Cucumber
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To a large bowl, add tofu, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat.
- Set aside to marinate.
- Meanwhile, 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 heat.
- Using a strainer, rinse rice until water runs clear. To the boiling water, add rice.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar.
- In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- On a clean cutting board, thinly slice green onions.
- Cut cucumber in half lengthwise. Thinly slice into half-moons.
- To the large bowl with dressing, add cabbage, cucumber and half the green onions. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend.
- Add tofu, then seal bag. Toss to coat each piece of tofu.
- When hot, to the pan, add 2 tbsp oil, then tofu. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Fluff rice with a fork, then stir in remaining green onions.
- Divide rice between bowls.
- Top with slaw and tofu.
- Drizzle with sriracha mayo.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season and coat tofu the same way the recipe instructs you to season and coat chicken.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over.
