Sesame Tofu & Rice Bowl
with Sweet Potato Chunks & Slaw
This bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy tofu, pop sweet potato in the oven, then pile it on a bed of fragrant rice. Serve with crispy slaw for a flavour kick!
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
1 packet
Shredded Cabbage Mix
1
Japanese Tofu
1
Garlic
1 packet
Pea Pods
1 packet
Sesame Dressing
1 sachet
Mixed Sesame Seeds
1 packet
Jasmine Rice
1 packet
Japanese Dressing
1
Sweet Potato
1 packet
Pickled Ginger
1
Long Chilli
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. Roast until tender, 20-25 minutes.
• Meanwhile, add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, finely chop garlic. Cut Japanese tofu (see ingredients) into 2cm chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, cook tofu, until browned, 3-4 minutes. • In the final minute of cook time, add garlic and the soy sauce, turning tofu to coat.
• Trim and thinly slice pea pods lengthways. • In a large bowl, combine pea pods, shredded cabbage mix and Japanese style dressing. Season to taste with salt and pepper. • Divide rice between bowls. Top with tofu, sesame sweet potato and slaw. • Drizzle with sesame dressing and top with pickled ginger to serve. Enjoy!
