Umami Chicken, Tofu & Veggie Rice Bowl
with Plant-Based Aioli & Crispy Shallots
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to rice as the foundation, chicken, some colourful veggies to follow, then pop on top some plant-based mushroom-glazed tofu to complete the stack. Now all that is left is for you to devour it before we do!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
Carrot
1
Capsicum
1 packet
green beans
1 clove
garlic
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
ginger paste
1 packet
plant-based aioli
1 packet
crispy shallots
1 packet
chicken breast
Not included in your delivery
olive oil
1 cup
water
20 g
plant-based butter
½ tbs
brown sugar
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes. • Stir the plant-based butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Trim and roughly chop green beans. • Finely chop garlic. • Cut Japanese tofu and chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, green beans and capsicum, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until starting to brown, 2-3 minutes. Add tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.
TIP: Chicken is cooked when it is no longer pink inside.
• Divide rice, sticky tofu, chicken and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty tofu, though some found the dish had too many sauces.
- Suggestions: Adding ketjap manis sauce could help moisten the rice, which some found dry.
