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Spiced Tofu Rice Bowl
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Spiced Tofu Rice Bowl

Spiced Tofu Rice Bowl

with Garlic Tenderstem® and Pickled Carrot Ribbons

Our Spiced Tofu Rice Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:
Spicy
Under 650 calories
Veggie
Allergens:
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

280 grams

Tofu

(Contains Soya)

1 unit(s)

Garlic Clove

1 unit(s)

Carrot

150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

80 grams

Tenderstem Broccoli

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

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Nutritional information

Energy (kJ)2695 kJ
Energy (kcal)644 kcal
Fat15.4 g
of which saturates2 g
Carbohydrate97 g
of which sugars29.7 g
Protein26.6 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Garlic Press
Peeler
Paper Towel
Medium Saucepan
Lid
Small Bowl
Pan
Aluminum Foil

Instructions

Get Prepped
1

Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then pop into a large bowl and set aside.

Peel and grate the garlic (or use a garlic press). 

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Cook the Rice
2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pickle the Carrot
3

Meanwhile, pop the carrot ribbons into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount).

Add a pinch of salt, mix together and set aside to pickle.

Bring on the Broccoli
4

Halve any thick broccoli stems lengthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the the broccoli and stir-fry for 2-3 mins.

Add the garlic and cook until fragrant, 30 secs, then add a splash of water. Cover with a lid (or foil), then allow to cook until tender, 2-3 mins more. 

Season with salt and pepper, then transfer to a bowl and cover to keep warm.

Fry and Spice the Tofu
5

Pop the (now empty) frying pan back on high heat with a drizzle of oil.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once golden, sprinkle over the Indonesian style spice mix, stir-fry for 30 secs, then pour in the bulgogi sauce, sambal (add less if you'd prefer things milder) and half the soy sauce. Stir to combine.

Bring to the boil, then reduce the heat and simmer until slightly thickened, 1 min. Add a splash of water if it's a little thick, then remove from the heat.

Finish and Serve
6

When everything's ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.

Top your rice with the garlic broccoli, spiced tofu and pickled carrot in separate sections.

Enjoy!