with mushrooms and pickled cucumber
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Mushrooms
150 grams
Sweet Chilli Sauce
1 sachet(s)
Cucumber
1 unit(s)
Scallion
2 unit(s)
Tofu
180 grams
Apple Cider Vinegar
1 sachet(s)
Jasmine Rice
150 grams
Chilli
1 unit(s)
Aioli
1 sachet(s)
Ketjap Manis
1 sachet(s)
Egg
1 unit(s)
Salt
0.5 tsp
Sugar
2 tsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml cold water (per 2P).
- Stir in the rice and ring to the boil. Once boiling, lower heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins so the rice can continue to cook in its own steam.
- Once cooked, stir through ¼ tsp salt (per 2P), 1 tsp sugar (per 2P) and half the apple cider vinegar.
- Meanwhile, trim the cucumber and halve lengthways. Scoop out the seeds. Chop widthways into small pieces.
- In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt (per 2P) and 1 tsp sugar (per 2P).
- Add the cucumber and set aside to marinate, continuing to toss occasionally.
- Chop the tofu into 2cm cubes.
- In a bowl, beat one egg (per 2P). Season with salt and pepper.
- To another bowl, add breadcrumbs and season with salt and pepper.
- Toss the tofu first in the egg and then in the breadcrumbs.
- Arrange the tofu in a single layer on a lined baking tray.
- Drizzle oil over the crumbed tofu.
- Bake on the top shelf of the oven until the tofu is golden and crispy, 20-25 mins.
- Meanwhile, roughly chop the mushrooms. Deseed and finely chop the chilli.
- Trim and thinly slice the scallion, keeping the green and white portions separate.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the mushrooms with the white of the scallion for 5-6 mins. Stir in the ketjap manis.
- Meanwhile, in a bowl, mix the aioli with the sweet chilli sauce.
- Fluff up the rice with a fork and divide between bowls.
- Top with pickled cucumber, fried mushrooms and crispy tofu.
- Drizzle over the sweet chilli aioli.
- Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).
3187
kJ
Energy (kJ)
762
kcal
Energy (kcal)
28
g
Fat
4.6
g
of which saturates
104.6
g
Carbohydrate
18.5
g
of which sugars
3.5
g
Dietary Fiber
31.9
g
Protein
0
mg
Cholesterol
3.94
g
Salt
