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Spiced Tofu Sesame Rice Bowl

Spiced Tofu Sesame Rice Bowl

with Garlic Tenderstem® and Pickled Carrot Ribbons

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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!

Tags:VeggieSpicy
Allergens:SoyaCereals containing glutenSesame

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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat16.6 g
of which saturates2.2 g
Carbohydrate101.9 g
of which sugars32.6 g
Protein29.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kitchen Paper
Bowl
Garlic Press
Peeler
Saucepan
Lid
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.

2

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).

3

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.

4

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.

5

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.

6

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!