Crumbed Tofu Dippers & Mixed Veggie Plate

Name: Crumbed Tofu Dippers & Mixed Veggie Plate with Rice & Creamy Japanese Aioli
Total time: 25m
Yield: 2
Ingredients: 1 packet Jasmine Rice; 1 Japanese Tofu; 1 packet Garlic Aioli; 1 packet Panko Breadcrumbs; 1 packet Pea Pods; 1 sachet Sweet Soy Seasoning; 1 packet Japanese Dressing; 1 Red Apple; 1 Carrot

with Rice & Creamy Japanese Aioli

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

815 kcal

Protein

:

25.4g protein

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Gluten
Soy
Wheat
Eggs
Sesame
May contain traces of allergens
Gluten
Soy
Wheat
Peanuts
Sesame

Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed tofu fingers and enjoy some rainbow veggies, alongside our favourite fluffy rice. It’s fun, hands-on and packed with veggie power! 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

1 packet

Jasmine Rice

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

1

Japanese Tofu

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

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Panko Breadcrumbs

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

1 packet

Pea Pods

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1

Red Apple

1

Carrot

Nutritional Values

Calories815 kcal

Energy (kJ)3410 kJ

Fat34.4 g

of which saturates4.4 g

Carbohydrate98.2 g

of which sugars14.9 g

Dietary Fibre23.4 g

Protein25.4 g

Sodium1390 mg

Potassium18.2 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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 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!

2

• Meanwhile, trim and halve pea pods lengthways. • Thinly slice carrot into sticks. • Thinly slice red apple into wedges. Little cooks: Help wash the veggies!

3

• In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip Japanese tofu steaks into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed tofu l in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the crumbed tofu for best results!