Teriyaki Tofu & Tempura-Style Crunchino
with Rice & Creamy Slaw
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These crunchy baby capsicums carry the perfect sweetness ratio and level up any dish, as you'll see in this teritaki tofu and battered crunchino bowl. When paired with rice and some veg, you’ll be savouring each and every bite. Compliments to the Crunchinos we say!
Ingredients
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Capsicum
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Pea Pods
1 packet
Shredded Cabbage Mix
1
Spring Onion
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
2 tbs
olive oil
1 cup
water (for the rice)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
2 tbs
cold water
Utensils
Cooking Steps
- Add the water (for the rice) to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, thinly slice spring onion. Trim and roughly chop pea pods. Slice Crunchinos in half lengthways.
- Cut Japanese tofu into 2cm chunks.
- In a medium bowl, add cornflour, the flour, the cold water and a pinch of salt and pepper. Whisk until smooth.
- Heat a small frying pan over medium-high heat with enough olive oil to cover the base.
- When oil is hot, add Crunchino into cornflour batter.
- Cook until golden brown, 2-3 minutes each side. Transfer to a paper towel-lined plate.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook tofu and pea pods, tossing until browned, 3-4 minutes.
- Remove pan from heat and add teriyaki sauce and a splash of water, tossing until heated through.
- In a second medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste.
- Divide jasmine rice between bowls. Top with sticky teriyaki tofu, slaw and battered Crunchino.
- Garnish with spring onion. Enjoy!
