Spiced Tofu Rice Bowl

Name: Spiced Tofu Rice Bowl with Sugar Snaps and Pickled Carrot Ribbons
Total time: 40 min
Yield: 2
Cuisine: Indonesian
Ingredients: 280 grams Firm Tofu; 1 unit(s) Garlic Clove**; 80 grams Sugar Snap Peas; 1 unit(s) Carrot; 150 grams Jasmine Rice; 15 milliliter(s) Rice Vinegar; 1 sachet(s) Indonesian Style Spice Mix; 150 grams Bulgogi Sauce; 15 grams Sambal Paste; 15 milliliter(s) Soy Sauce; 300 milliliter(s) Water for the Rice; ½ tsp Sugar for the Pickle

with Sugar Snaps and Pickled Carrot Ribbons

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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

•Climate Conscious

Allergens:

Soya

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

280 grams

Firm Tofu

(Contains: Soya)

1 unit(s)

Garlic Clove**

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

150 grams

Jasmine Rice

15 milliliter(s)

Rice Vinegar

1 sachet(s)

Indonesian Style Spice Mix

150 grams

Bulgogi Sauce

(Contains: Soya)

15 grams

Sambal Paste

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Pickle

Nutritional information

Energy (kJ)2680 kJ

Energy (kcal)640 kcal

Fat15.2 g

of which saturates2 g

Carbohydrate97.7 g

of which sugars30.4 g

Dietary Fibre6.4 g

Protein26.2 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Garlic Press

•Peeler

•Medium Saucepan

•Lid

•Small Bowl

•Pan

Instructions

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). Slice the sugar snap peas in half lengthways.

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

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).

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.

Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

When there's 3 mins remaining, add the sugar snaps and fry, 2-3 mins.

When the tofu is crispy and the veg is tender, sprinkle over the Indonesian style spice mix and stir-fry for 30 secs. Pour in the bulgogi sauce, sambal paste (add less if you'd prefer things milder) and half the soy sauce. Stir to combine.

Bring to the boil, then simmer, 1 min. Add a splash of water if it's thickened. Remove from the heat.