Easy Vietnamese Caramelised Tofu
with Rice, Rainbow Slaw & Aioli- Gluten
- Peanuts
- Soy
- Wheat
- May contain traces of allergens
- Sesame
- Gluten
This bountiful bowl has ‘new favourite’ written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the tofu. With a crunchy rainbow slaw and fluffy rice, you’ll happily devour this dish with speed.
Ingredients
1 packet
Basmati Rice
1
Malaysian Tofu
(Contains: Gluten, May contain traces of allergens, Peanuts, Soy, Sesame, Wheat;)
1 packet
Garlic Aioli
2
Garlic
1 packet
Ginger Paste
1 packet
Crushed Peanuts
1 packet
Slaw Mix
1 packet
Oyster Sauce
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 drizzle
vinegar (white wine or rice wine)
1.5 tsp
brown sugar
1 tbs
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• While the rice is cooking, finely chop garlic.
• In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix. Toss to combine and set aside.
• In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Add oyster sauce mixture and cook, turning to coat, until fragrant, 1 minute. Season with pepper.
• Divide rice between bowls.
• Top with Vietnamese caramelised tofu and rainbow slaw.
• Sprinkle over crushed peanuts and top with a dollop of garlic aioli to serve. Enjoy!
