Chilli Crisp Tofu Bowl

SERVES

4

DIFFICULTY

Medium

TIME

50 Minutes

Enjoy our protein-packed take on a Japanese rice bowl. Brown rice and cooked edamame is topped with crispy, oven-cooked tofu. Sriracha and lime juice give this a spicy sour kick, with added creaminess thanks to kewpie mayonnaise.

MainsTofu

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SERVINGS

4

1

Block of Extra Firm Tofu

2

tbsp

Cornstarch

1

tbsp

Soy Sauce

1

tbsp

Vegetable Oil

1

tbsp

Chilli Crisp

60

g

Japanese Style Mayonnaise

1

tbsp

Sriracha

2

tsp

Lime Juice

250

g

Brown Rice

500

ml

Water

30

g

Diced Spring Onion

1

Large Avocado, Peeled, Pitted and Thinly Sliced

160

g

Shelled Cooked Edamame

Sesame Seeds (Garnish)

AMOUNT PER SERVINGS

Calories 700kcals

Fat 37g

Carbs 73g

Fiber 11g

Sugar 0g

Protein 25g

Method

Preheat the oven to 220° F. Line a baking sheet with parchment paper. Place the tofu block on a plate or in a baking dish and weigh down with a heavy object (like a can on a plate) on top. Leave for 15-20 minutes to remove the moisture.

Tear tofu using your hands into bite-sized pieces and add to a large mixing bowl with cornstarch, soy sauce and vegetable oil. Toss to coat and place the tofu pieces in a single layer on the baking sheet. Bake for 20-25 minutes, or until evenly browned and crisp, tossing halfway.

Put the rice in a saucepan and pour over the water. Bring to a rolling boil and then reduce the heat to a gentle simmer. Cook for 30 mins then turn off the heat.

In a large bowl, combine chilli crisp, mayonnaise, sriracha and lime juice.

When the tofu is done cooking, gently toss to combine your sauce. Reserve extra sauce for topping at the end.

Plate the brown rice, tofu, edamame and avocado. Top with sesame seeds, green onion and sauce before serving. Eat with a fork or chopsticks — your choice!