Japanese Tofu & Crispy Rice Salad Bowl
with Pickled Ginger & Fresh Chilli
This bowl is a medley of flavour, colour and texture thanks to crisp Japanese tofu, crunchy veggies and rich aioli. If you're feeling extra adventurous, even add some fresh chilli for a spike of heat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Long Chilli
1 packet
Snacking Tomatoes
1
Cucumber
1 tin
Sweetcorn
1 packet
Plant-Based Aioli
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Shredded Wombok
1
Malaysian Tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1 packet
Pickled Ginger
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.
- 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.
- 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 airfryer? 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.
- To the bowl with charred corn, add snacking tomatoes, cucumber, shredded wombok, crispy rice and Japanese-style dressing. Toss to combine and season to taste.
- Divide salad between bowls, top with Japanese tofu.
- Drizzle over plant-based soy aioli and sprinkle with chilli.
- Garnish with pickled ginger to serve. Enjoy!
