Tofu Spring Roll-Inspired Bowls
with Crispy Shallots- Soy
- Wheat
- Sesame
- Mustard
- Sulphites
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Wheat
- Crustaceans
- Egg
- Mustard
- Sesame
- Fish
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
1 unit
Tofu
(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
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
¼ cup
Plum Sauce
(Contains: Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites, May contain traces of allergens)
4 tbsp
Hoisin Sauce
(Contains: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
2 unit
Green Onion
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
1 unit
Carrot
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Add cabbage, carrot, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.
- Season with salt and pepper, then toss to combine. Set aside.
- 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.
- 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.
