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Sticky Crusted Tofu

Sticky Crusted Tofu

with Jasmine Rice, Teriyaki Mushrooms & Cucumber Pickle

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We love a good Tofu with Rice and Mushrooms and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 block(s)

Smoked Tofu

(ContainsSoya)

½ unit(s)

Cucumber

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 sachet

Miso Paste

(ContainsSoya)

2 sachet

Honey

1 sachet

Rice Vinegar

20 grams

Cornflour

150 grams

Jasmine Rice

1 pack(s)

Closed Cup Mushrooms

½ sachet

Soy Sauce

(ContainsSoya, Gluten)

1 unit(s)

Spring Greens

Not included in your delivery

½ tsp

Sugar

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)594 kcal
Fat14.0 g
of which saturates2.0 g
Carbohydrate86 g
of which sugars16.0 g
Protein27 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Drain and slice the tofu into 2 two slices per person and lay them on some kitchen paper. Lay some more kitchen paper on top and leave to the side. tTIP: This is to dry the tofu. Meanwhile, trim the ends from the cucumber and thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Mix the miso paste with half the honey in a small bowl.

2

Put the rice vinegar into a large bowl with the sugar (see ingredients for amount) and a pinch of salt and pepper. Mix, then add the cucumber, toss to coat in the vinegar. Set aside. Put the cornflour on a plate, add a large pinch of salt, stir well. Discard the kitchen paper then drizzle the tofu slices with oil on each side. Once nicely coated, press both sides into the cornflour until evenly covered.

3

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

4

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

5

Once you have turned the tofu over, heat a drizzle of oil in a frying pan on medium- high heat. Add the mushrooms. Stir-fry until golden, 4-5 mins. Stir in the soy sauce, remaining honey and half the garlic. Cook for 1 minute. Transfer to a bowl and cover with foil. Pop your pan back on the heat, add another drizzle of oil, the spring greens and a pinch of salt and pepper. Stir-fry until they are tender, 3-5 mins. Add the remaining garlic, cook for 30 secs.

6

Stir half the coriander through the spring greens. Fluff up the rice with a fork and spoon onto one side of your bowls. Arrange the cucumber pickle, spring greens and teriyaki mushrooms alongside and lay the tofu on top. Sprinkle over the remaining coriander and sesame seeds. Enjoy!