HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Japanese Recipes
Crumbed Tofu 'Sushi' Bowl

Crumbed Tofu 'Sushi' Bowl

with Sesame Greens & Wasabi Mayo

Read more

Enjoy all the flavour and fun of sushi without the fuss in this easy deconstructed dish. Start with garlic-ginger rice, add crisp panko-crumbed tofu, sesame-flavoured greens and crisp cucumber, then drizzle with wasabi mayo to tie it all together.

Allergens:MilkEggSoyGlutenSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 knob

ginger

1 packet

basmati rice

1 bag

green beans

1 bunch

Asian greens

1 unit

cucumber

1 tub

wasabi mayo

(ContainsEgg, Soy)

1 packet

Japanese tofu

(ContainsSoy, GlutenMay be presentPeanuts, Sesame)

1 packet

panko breadcrumbs

(ContainsGluten)

½ tub

sesame oil blend

(ContainsSesame)

1 sachet

black sesame seeds

(ContainsSesame)

1 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

water (for the mayo)

drizzle

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4110 kJ
Fat55.3 g
of which saturates10.1 g
Carbohydrate87.4 g
of which sugars3.7 g
Protein30.2 g
Sodium963 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the cucumber. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo).

TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow the flavour. Adding water to the wasabi mayo makes it easier to drizzle.

3

In a medium bowl, add the mayonnaise and pieces of Japanese tofu. Toss to coat. In a second medium bowl, place the panko breadcrumbs. Add the mayo-coated tofu and toss to coat. Set aside on a plate.

4

When the rice has 10 minutes cook time remaining, heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper.

TIP: Turn the tofu gently to prevent the crumbs falling off!

5

Wipe out the frying pan and return to a mediumhigh heat with the sesame oil blend (see ingredients list). Add the green beans and cook until nearly tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper.

6

Divide the garlic-ginger rice between bowls. Top with the crumbed tofu, sesame greens, cucumber and drizzle with the wasabi mayo (if using). Drizzle with a little soy sauce if you like, and sprinkle with the black sesame seeds.