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  • Recipes
  • Sticky Tofu Rice Bowls with Tangy Carrot Slaw
Sticky Tofu Rice Bowls with Tangy Carrot Slaw

By Lisa Faulkner
These sticky tofu rice bowls with tangy carrot slaw are a great-value, quick and easy dinner option. The tofu is crumbled and simmered in a sticky-sweet hoisin sauce which is complemented by the crunchy, fresh and zingy…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 tsp of sesame oil
  • 340 g of extra firm tofu, drained, patted dry, crumbled
  • 1 garlic clove, grated or crushed
  • 0.25 tsp of ground ginger
  • 40 g of salad onions, white parts thinly sliced, green parts finely chopped
  • 180 ml of hoisin sauce
  • 20 ml of light soy sauce
  • 200 g of jasmine rice, to serve
  • 130 g of carrots, peeled, finely grated
  • 40 g of radishes, thinly sliced into discs
  • 15 ml of rice vinegar
  • 1 tsp of caster sugar

Method

6 steps

  1. Step 1

    In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu, garlic, ginger and the salad onion whites to the pan along with a pinch of salt and fry, stirring occasionally, for 5-7 mins.

  2. Step 2

    Meanwhile, cook the jasmine rice according to the pack instructions.

  3. Step 3

    Add the hoisin sauce, soy sauce and 2 tbsp water to the tofu, mix well and simmer for 5 mins. Meanwhile, make the slaw.

  4. Step 4

    In a medium bowl, combine the grated carrot, radishes, ½ of the salad onion greens, rice vinegar and caster sugar. Season to taste.

  5. Step 5

    Once the tofu has absorbed most of the sauce and it has a sticky, thick and glossy consistency, assemble the tofu rice bowls.

  6. Step 6

    In 4 deep bowls, dish up some of the rice and tofu, then top with the carrot slaw and scatter over the remaining salad onion greens. Serve and enjoy.