Taiwanese-Style Tofu & Mushroom Bowl
with Rice, Baby Spinach & 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
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Asian Greens
1
Carrot
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, Sesame, Wheat, Peanuts.)
1 packet
Sliced Mushrooms
1 packet
Sweet Chilli Sauce
1 packet
Microwavable Basmati Rice
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• 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.
• Cut plain tofu (see ingredients) into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Return cooked veggies and add baby spinach leaves, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper.
• Divide rice between bowls. • Top with Taiwanese tofu, mushrooms and veggies. • Sprinkle with crushed peanuts to serve. Enjoy!
