with Edamame Rice and Avocado Salad
This tofu bowl is a festival of flavours. We've stepped up every element of this lively dish, making each colourful bite – from our avocado salad to spicy mayo – a delight. Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Jasmine rice • Radish • Edamame (soy) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cornstarch • Sesame seeds.
Allergens
Utensils
Tags
Tofu
1 unit
Cornstarch
18 g
Edamame
56 g
Radish
3 unit
Avocado
1 unit
Jasmine Rice
0.75 cup
Spicy Mayo
2 tbsp
Green Onion
2 unit
Sesame Seeds
9 g
Seasoned Rice Vinegar
2 tbsp
Sweet Chili Sauce
2 tbsp
Chicken Breast Tenders
310 g
Oil
1.5 tbsp
Pepper
0.13 tsp
Salt
0.25 tsp
Sugar
0.75 tsp
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and edamame, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Stir in half the vinegar and 1/2 tsp (1 tsp) sugar.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch pieces.
- Carefully cut avocado around the pit, separating the halves. Discard the pit. Scoop out avocado with a spoon, then cut into 1/2-inch pieces.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp oil, then tofu.
- Pan-fry for 7-8 min, turning occasionally, until crispy and golden all over. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) Transfer to a medium bowl.
- Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper.
- Stir together, then set aside in the fridge.
- To the bowl with tofu, add sweet chili sauce, then toss to combine.
- Divide edamame rice between bowls.
- Thinly slice chicken.
- Top with bang bang tofu, chicken and avocado salad.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook tofu in step 3.
Thinly slice chicken. Top bowls with chicken.
1140
kcal
Calories
63
g
Fat
8
g
Saturated Fat
100
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
66
g
Protein
140
mg
Cholesterol
1190
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
650
mg
Calcium
7
mg
Iron
