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- Sticky Tofu Rice Bowls with Tangy Carrot…
Sticky Tofu Rice Bowls with Tangy Carrot Slaw
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 1 tsp sesame oil
- 340g extra firm tofu, drained, patted dry, crumbled
- 1 garlic clove, grated or crushed
- ¼ tsp ground ginger
- 40g salad onions, white parts thinly sliced, green parts finely chopped
- 180ml hoisin sauce
- 20ml light soy sauce
- 200g jasmine rice, to serve
- 130g carrots, peeled, finely grated
- 40g radishes, thinly sliced into discs
- 15ml rice vinegar
- 1 tsp 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.
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Value
Blue Dragon White Rice Vinegar 150ml
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