Sticky Sesame Ginger Tofu Rice Bowl With Kimchi Mayo, Pickled Cabbage, Carrot, Edamame & Sesame Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large frying pan and a saucepan.
STEP 2
Fill the saucepan with the boiling water from your kettle and place it over medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
STEP 3
Rinse the saucepan and add the sushi rice, then pour in 2.5 times its volume of boiling water from the kettle. Place over medium heat, bring to the boil and, once bubbling, reduce the heat to low, cover, and cook for 8ā10 minutes or until tender but still al dente. Keep covered to let it steam while you prepare the rest of the meal.
STEP 4
Finely slice the spring onions and separate the green and white parts.
STEP 5
Place your frying pan over medium heat and add a drizzle of neutral oil. Tear the tofu into bite-sized chunks with your hands, and add them to the frying pan once the oil is hot. Fry until golden and crispy on all sides, about 10 minutes. Add the white part of the spring onions and the sticky sesame dressing, stir to coat the tofu evenly, and cook for a further 2ā3 minutes until the sauce is slightly thickened.
STEP 6
In the meantime, julienne the carrot. Alternatively, you can use a vegetable peeler to make thick ribbons or grate it using a coarse grater. Combine it with the rice vinegar pickled red cabbage in a mixing bowl and let it marinate.
STEP 6
To serve, divide the sushi rice, sticky sesame ginger tofu, and the marinated carrot and red cabbage mixture between serving bowls. Drizzle with the kimchi mayo and finish with a sprinkle of sesame seeds and the green parts of the spring onions. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Sticky Sesame Ginger Tofu Rice Bowl With Kimchi Mayo, Pickled Cabbage, Carrot, Edamame & Sesame Seeds
Sticky Sesame Ginger Tofu Rice Bowl With Kimchi Mayo, Pickled Cabbage, Carrot, Edamame & Sesame Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large frying pan and a saucepan.
STEP 2
Fill the saucepan with the boiling water from your kettle and place it over medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
STEP 3
Rinse the saucepan and add the sushi rice, then pour in 2.5 times its volume of boiling water from the kettle. Place over medium heat, bring to the boil and, once bubbling, reduce the heat to low, cover, and cook for 8ā10 minutes or until tender but still al dente. Keep covered to let it steam while you prepare the rest of the meal.
STEP 4
Finely slice the spring onions and separate the green and white parts.
STEP 5
Place your frying pan over medium heat and add a drizzle of neutral oil. Tear the tofu into bite-sized chunks with your hands, and add them to the frying pan once the oil is hot. Fry until golden and crispy on all sides, about 10 minutes. Add the white part of the spring onions and the sticky sesame dressing, stir to coat the tofu evenly, and cook for a further 2ā3 minutes until the sauce is slightly thickened.
STEP 6
In the meantime, julienne the carrot. Alternatively, you can use a vegetable peeler to make thick ribbons or grate it using a coarse grater. Combine it with the rice vinegar pickled red cabbage in a mixing bowl and let it marinate.
STEP 6
To serve, divide the sushi rice, sticky sesame ginger tofu, and the marinated carrot and red cabbage mixture between serving bowls. Drizzle with the kimchi mayo and finish with a sprinkle of sesame seeds and the green parts of the spring onions. Enjoy!
Original: $19.95
-70%$19.95
$5.98Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a large frying pan and a saucepan.
STEP 2
Fill the saucepan with the boiling water from your kettle and place it over medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
STEP 3
Rinse the saucepan and add the sushi rice, then pour in 2.5 times its volume of boiling water from the kettle. Place over medium heat, bring to the boil and, once bubbling, reduce the heat to low, cover, and cook for 8ā10 minutes or until tender but still al dente. Keep covered to let it steam while you prepare the rest of the meal.
STEP 4
Finely slice the spring onions and separate the green and white parts.
STEP 5
Place your frying pan over medium heat and add a drizzle of neutral oil. Tear the tofu into bite-sized chunks with your hands, and add them to the frying pan once the oil is hot. Fry until golden and crispy on all sides, about 10 minutes. Add the white part of the spring onions and the sticky sesame dressing, stir to coat the tofu evenly, and cook for a further 2ā3 minutes until the sauce is slightly thickened.
STEP 6
In the meantime, julienne the carrot. Alternatively, you can use a vegetable peeler to make thick ribbons or grate it using a coarse grater. Combine it with the rice vinegar pickled red cabbage in a mixing bowl and let it marinate.
STEP 6
To serve, divide the sushi rice, sticky sesame ginger tofu, and the marinated carrot and red cabbage mixture between serving bowls. Drizzle with the kimchi mayo and finish with a sprinkle of sesame seeds and the green parts of the spring onions. Enjoy!
