Japanese Tofu, Pork & Crispy Rice Salad Bowl
with Wasabi Peas & Fresh Chilli
- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Almond
- Walnut
- Milk
- Brazil nut
- Hazelnut
- Cashew
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, pork, wasabi peas, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
Ingredients
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Long Chilli
1
Snacking Tomatoes
1
Cucumber
1 tin
Sweetcorn
1 packet
Plant-Based Aioli
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Shredded Wombok
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew.)
250 g
Pork Strips
Not included in your delivery
2 tbs
olive oil
1 tbs
soy sauce (for the rice)
(Contains: Soy; May be present: Gluten.)
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Add jasmine rice (see ingredients) and a pinch
of salt and cook, uncovered, over high heat until
tender, 12-14 minutes.
• Drain, rinse with warm water and return to saucepan
with the soy sauce (for the rice) and a drizzle of
olive oil. Stir until well combined.
• Meanwhile, thinly slice long chilli (if using).
• Halve snacking tomatoes.
• Roughly chop cucumber.
• Drain sweetcorn.
• Cut Japanese tofu into 2cm chunks.
• In a small bowl, combine plant-based aioli and the
soy sauce (for the sauce). Set aside.
• Heat a large frying pan over high heat. Cook
corn kernels until lightly browned, 4-5 minutes.
Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are
“popping” out.
• Set your air fryer to 200°C. Spread rice evenly in a
foil-lined air fryer basket and cook for 8 minutes,
shaking the basket halfway through, until golden
and crispy. Cook in batches if needed.
No air fryer? Preheat oven to 240°C/220°C fan-forced.
Spread rice evenly on a lined oven tray. Bake for
20 minutes, tossing rice halfway through, until golden
and crispy.
• When the rice has 5 minutes remaining, return
frying pan to medium-high heat with a drizzle of
olive oil.
• Cook Japanese tofu, turning until browned,
3-4 minutes.
• Wash and dry the frying pan, then return to high heat with a drizzle of olive oil.
• Cook pork strips in batches, until golden, 2-4 minutes. Transfer to a bowl.
• To the bowl with charred corn, add tomatoes,
cucumber, shredded wombok, crispy rice and
Japanese-style dressing. Toss to combine, then
season to taste with salt and pepper.
• Divide crispy rice salad between bowls and top with
Japanese tofu and pork.
• Drizzle over plant-based soy aioli and sprinkle
with chilli.
• Garnish with wasabi peas to serve. Enjoy!
