Tofu Spring Roll-Inspired Bowls
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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.

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Jasmine rice • Green cabbage • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Sesame oil • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Black sesame seeds.

Tags:
Veggie
Allergens:
Soy
Wheat
Sesame
Mustard
Sulphites

The quantities provided above are averages only.

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

56 g

Crispy Shallots

(Contains Wheat May contain Gluten)

7 g

Black Sesame Seeds

(Contains Sesame May contain Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)

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 Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)

4 tbsp

Hoisin Sauce

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

2 unit(s)

Green Onion

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)

Carrot

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories910 kcal
Fat52 g
Saturated Fat12 g
Carbohydrate116 g
Sugar31 g
Dietary Fiber6 g
Protein25 g
Cholesterol0 mg
Sodium730 mg
Trans Fat0 g
Potassium650 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.

Utensils

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

Cooking Steps

Cook sesame rice
1
  • 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.
Prep
2
  • Meanwhile, thinly slice green onions.
  • Peel, then grate carrot.
Marinate slaw
3
  • 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. 
Cook tofu
4
  • 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 for 6-7 min, stirring occasionally, until tofu is browned all over.
  • 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
5
  • 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. 
6

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 for 6-7 min, stirring occasionally, until browned all over. Follow the rest of the recipe as written.