Double Japanese Tofu & Crispy Rice Salad Bowl

Name: Double Japanese Tofu & Crispy Rice Salad Bowl with Wasabi Peas & Fresh Chilli
Total time: 25m
Yield: 2
Ingredients: ½ packet Jasmine Rice; 1 Long Chilli; 1 packet Snacking Tomatoes; 1 Cucumber; 1 tin Sweetcorn; 1 packet Plant-Based Aioli; 1 packet Japanese Dressing; 1 packet Shredded Wombok; 2 Japanese Tofu; 1 Wasabi Peas; 2 tbs olive oil; 1 tbs soy sauce (for the rice); 1 tsp soy sauce; 1 drizzle white wine vinegar

with Wasabi Peas & Fresh Chilli

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Calories

:

929 kcal

Protein

:

36.9g protein

Difficulty

:

Easy

Allergens:

Sesame
Soy
Gluten
Wheat
May contain traces of allergens
Gluten
Soy
Wheat
Peanuts
Sesame
Walnut
Pecan
Brazil nut
Hazelnut
Milk
Macadamia
Pine nut
Cashew
Pistachio
Almond

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

½ packet

Jasmine Rice

(Contains: May contain traces of allergens, 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

2

Japanese Tofu

(Contains: Gluten, May contain traces of allergens, Soy, Peanuts, Sesame, Wheat;)

1

Wasabi Peas

(Contains: Walnut, Sesame, Pecan, Soy, Brazil nut, Hazelnut, Milk, Macadamia, Pine nut, Gluten, Cashew, Wheat, Pistachio, Almond, May contain traces of allergens;)

Not included in your delivery

2 tbs

olive oil

1 tbs

soy sauce (for the rice)

(Contains: Gluten, May contain traces of allergens, Soy;)

1 tsp

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy;)

1 drizzle

white wine vinegar

Nutritional Values

Calories929 kcal

Energy (kJ)3890 kJ

Fat59.4 g

of which saturates8.3 g

Carbohydrate58.7 g

of which sugars14.1 g

Dietary Fibre17.5 g

Protein36.9 g

Sodium2050 mg

Potassium9.1 mg

Calcium2.8 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

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.

2

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.

3

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.

4

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 (cook in batches if your pan is getting crowded).

5

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.

6