Spiced Tofu Sesame Rice Bowl
with Garlic Tenderstem® and Pickled Carrot Ribbons
Our Spiced Tofu Sesame Rice Bowl is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 conflict 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.
280 grams
Tofu
(ContainsSoya)1 unit(s)
Garlic Clove
1 unit(s)
Carrot
150 grams
Jasmine Rice
1 sachet(s)
Rice Vinegar
150 grams
Tenderstem® Broccoli
1 sachet(s)
Indonesian Style Spice Mix
150 grams
Bulgogi Sauce
(ContainsSoya)15 grams
Sambal
15 milliliter(s)
Soy Sauce
(ContainsSoya, Cereals containing gluten)5 grams
Roasted White Sesame Seeds
(ContainsSesame)Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
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.
Pour the cold water for the rice (see ingredients 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 ingredients for amount). Add a pinch of salt, mix together and set aside.
Halve any thick broccoli stems lengthways. Heat a drizzle of oil in a medium frying pan on medium-high heat.
When the oil is hot, add the the broccoli and stir-fry for 2-3 mins, then add the garlic. Cook until fragrant, 30 secs, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
Pop the (now empty) frying pan back on high heat with a drizzle of oil.
Once hot, fry the tofu cubes until slightly crispy, 8-10 mins. Turn frequently to ensure they don'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 don't like heat) 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). Remove from the heat.
When everything is ready, fluff up the rice with a fork and stir through the remaining soy sauce. Share the rice between your bowls.
Top one third with the broccoli, another with the tofu and the spicy sauce from the pan, and the final third with the pickled carrot.
Sprinkle over the sesame seeds to finish. Enjoy!