Sticky Tofu Rice Bowls with Tangy Carrot Slaw
By Lisa Faulkner
Published on 20 September 2022
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 carrot slaw. Served with jasmine rice, this is a hearty and delicious meal the whole family will be asking for again and again. If you’re after a meatier meal, the tofu can be substituted with pork or turkey mince.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 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
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.Step 2
Meanwhile, cook the jasmine rice according to the pack instructions.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.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.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.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.