Taiwanese-Style Tofu & Quick Prep Veg Bowl
with Rapid Rice & Crushed Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Peanuts
- Eggs
This Taiwanese fusion dish brings all your favourite flavours together in the one bowl. When you add umami paste, Asian BBQ seasoning and sweet chilli sauce to tender tofu and veggies, you’ll have flavour hidden in every bite.
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Sweet Chilli Sauce
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Asian Stir-Fry Mix
1
Lime
1 packet
Garlic Paste
Utensils
Cooking Steps
• Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
Asian stir-fry mix until tender, 4-5 minutes.
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.
• Meanwhile, thinly slice carrot into half-moons. • Place sliced mushrooms in the "shaker bag" with Asian BBQ seasoning and a flick of water (using fingertips). • Fold over the top of the bag to seal and shake mushrooms until evenly coated in spice blend, 1 minute. • In a large frying pan, heat a drizzle of olive oil over high heat and a generous drizzle of olive oil. Cook carrot and sliced mushrooms, tossing, until browned and softened, 6-8 minutes. Transfer to a bowl.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice between bowls.
• Top with Taiwanese-style pork and veggies.
• Sprinkle with crushed peanuts and serve with any remaining lime wedges. Enjoy!
