Tofu & Crispy Rice Wombok Salad
with Lime Sesame Dressing & Coriander- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Peanuts
- Sesame
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These tender, yet crispy leaves carry the perfect sweetness ratio to level up any dish. When paired with crispy rice, Japanese tofu and sesame dressing, you’ll be savouring each and every bite. Compliments to the Wombok we say!
Ingredients
1 packet
Shredded Wombok
1 packet
Coriander
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
½ packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1
Long Chilli
1 packet
Mixed Salad Leaves
2
Red Radish
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
- 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 and a drizzle of olive oil. Stir until well combined.
- 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.
- While rice is cooking, thinly slice red radish into rounds.
- Slice lime into wedges. Thinly slice long chilli (if using).
- Cut Japanese tofu into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook tofu, tossing until browned, 3-4 minutes.
- To a large bowl, add shredded wombok, radish and mixed salad leaves.
- Once rice is done, transfer to bowl with salad then add garlic stir-fry sauce and a generous squeeze of lime juice. Toss to combine and season to taste.
- Divide crispy rice wombok salad between bowls.
- Top with tofu and drizzle over sesame dressing. Garnish with chilli and tear over coriander.
- Serve with any remaining lime wedges. Enjoy!
