Crumbed Tofu 'Sushi' Bowl
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Crumbed Tofu 'Sushi' Bowl

Crumbed Tofu 'Sushi' Bowl

with Garlic-Ginger Rice & Wasabi Mayo

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.

Tags:
Veggie
Allergens:
Egg
Soy
Gluten
Wheat
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 knob

ginger

1 packet

basmati rice

1 bag

green beans

1 unit

capsicum

1 unit

cucumber

½ unit

lemon

1 packet

Wasabi Mayonnaise

(Contains Egg, Soy;)

1 piece

mayonnaise

(Contains Egg;)

1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

¼ tsp

salt

2 tsp

water (for the mayo)

1 drizzle

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

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Nutritional Values

per serving
Energy (kJ)4383 kJ
Calories0 kcal
Fat58.6 g
of which saturates10.3 g
Carbohydrate93.1 g
of which sugars10.1 g
Dietary Fibre0 g
Protein32.1 g
Cholesterol0 mg
Sodium941 mg
The average adult daily energy intake is 8700 kJ

Utensils

Lid
Medium Non-Stick Pan
Medium Pan

Instructions

Cook the garlic-ginger rice
1

Finely grate the ginger. Finely grate the garlic (or use a garlic press). 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 the salt, stir, 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 has absorbed, 10 minutes.

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

Get prepped
2

While the rice is cooking, trim and halve the green beans. Thinly slice the capsicum. Thinly slice the cucumber. Slice the lemon (see ingredients list) into wedges. 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. TIP: Adding water to the wasabi mayo will make it easier to drizzle.

Crumb the tofu
3

In a medium bowl, combine the plain mayonnaise and the pieces of Japanese tofu. Toss to coat. In a second medium bowl, combine the panko breadcrumbs and sesame seeds, then add the mayo-coated tofu to coat. Transfer to a plate.

Cook the tofu
4

When the rice has 10 minutes cook time remaining, heat enough oil to coat the base of a large frying pan over a medium-high heat. 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 crumbs from falling off!

Cook the greens
5

Wipe out the frying pan with paper towel and return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until nearly tender, 3-4 minutes. Add the capsicum and cook until wilted, 1-2 minutes. Season with salt and pepper.

Serve
6

Divide the garlic & ginger rice between bowls. Top with the crumbed tofu, sesame greens, cucumber and drizzle with the wasabi mayo (if using). Squeeze over the lemon wedges and drizzle with a little soy sauce to serve.

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