Vietnamese Tofu Bowls
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Vietnamese Tofu Bowls

Vietnamese Tofu Bowls

with Quick-Pickled Veggies

Experience the vibrant flavours of Vietnam-inspired cuisine with this bowl! Succulent tofu glazed in a Nuoc Cham sauce served atop fragrant jasmine rice. Accompanied by quick-pickled cucumber for a refreshing crunch, it's a tantalizing fusion of sweet, savoury, and tangy flavours in every bowlful.

Tags:
BBQ Contest
Quick
Allergens:
Soy
Anchovies
Wheat
Sulphites

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

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

¾ cup

Jasmine Rice

2 tbsp

Nuoc Cham

(Contains Anchovies, Soy)

½ tbsp

Soy Sauce

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

1 unit(s)

Carrot

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Mini Cucumber

2 tbsp

Sweet Chili Sauce

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

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber4 g
Protein22 g
Cholesterol0 mg
Sodium1390 mg
Trans Fat0 g
Potassium500 mg
Calcium600 mg
Iron4.5 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add rice and half the garlic salt to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, peel then cut carrot into 1/4-inch rounds.
  • Add carrots and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 10 min. (NOTE: Carrots will continue to cook in step 4.)
Season and sear tofu
3
  • Heat a large non-stick pan over medium-high heat. 
  • Pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with remaining garlic salt and pepper. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side. Remove from heat. 
Roast carrots and tofu
4
  • When carrots have roasted for 10 min, carefully remove from oven.
  • Add tofu to the same sheet, then drizzle 1/2 tbsp sweet chili sauce over each piece of tofu. 
  • Return carrots and tofu to the oven until carrots are tender and tofu is golden, 10-14 min.
Remaining prep
5
  • Meanwhile, thinly slice cucumbers.
  • Add cucumbers, vinegar, 1/2 tbsp (1 tbsp) sweet chili sauce and 1/2 tbsp (1 tbsp) oil to a medium bowl.
  • Season with salt and pepper, then stir to combine.
  • Combine nuoc cham, soy sauce and remaining sweet chili sauce in a small bowl. 
Finish and serve
6
  • Thinly slice tofu.
  • Fluff rice with a fork, then divide between bowls. 
  • Top with carrots, tofu and any sauce remaining on baking sheet. 
  • Drizzle nuoc cham mixture over top. 
  • Serve marinated cucumbers alongside.  
Modularity step (under step 3)
7

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and sear tofu in the same way the recipe instructs you to season and sear the chicken breasts.

Modularity step (under step 4)
8

Roast tofu in the same way the recipe instructs you to roast the chicken breasts, until golden.