Tofu Spring Roll-Inspired Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tofu Spring Roll-Inspired Bowls

Tofu Spring Roll-Inspired Bowls

with Crispy Shallots

We're transforming everyone's favourite appetizer into a delicious dinner! This deconstructed spring roll bowl is packed with soft, fluffy jasmine rice; crispy shallots; savoury, sticky tofu and crunchy slaw. Top it all with a drizzle of plum sauce.


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

56 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

113 g

Green Cabbage, shredded

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

¼ cup

Plum Sauce

(May contain Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites)

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

2 unit(s)

Green Onion

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate115 g
Sugar32 g
Dietary Fiber7 g
Protein25 g
Cholesterol0 mg
Sodium890 mg
Trans Fat0 g
Potassium700 mg
Calcium650 mg
Iron5.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Box Grater
Large Bowl
Large Non-Stick Pan


Cook sesame rice
  • Heat a medium pot over medium heat.
  • When hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook, stirring often, until rice is toasted, 2-3 min.
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
  • Meanwhile, thinly slice green onions.
  • Peel, then grate carrot.
Marinate slaw
  • Whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
  • Add cabbage, carrot and green onions.
  • Season with salt and pepper, then toss to combine. Set aside.
Cook tofu
  • Pat tofu dry with paper towels, then crumble into pea-sized pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu.
  • Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
  • Add hoisin sauce and remaining ginger-garlic puree.
  • Cook, stirring often, until tofu is coated, 1-2 min. Season with salt and pepper, to taste.
Finish and serve
  • Fluff rice with a fork, then stir in sesame seeds. 
  • Divide sesame rice between bowls. Top with tofu and slaw. 
  • Drizzle plum sauce over top. 
  • Sprinkle with crispy shallots. 

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.