with fragrant rice and sweet chilli sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Cauliflower
300 grams
Carrot
1 unit(s)
Scallion
2 unit(s)
Cucumber
1 unit(s)
Red Wine Vinegar
0.5 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Soy Sauce
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Tofu
180 grams
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Salt
0.25 tsp
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the cauliflower into florets. Halve any large florets.
- Pop the florets into a mixing bowl. Add half the aioli and toss to coat.
- In a separate bowl, mix the breadcrumbs with ¼ tsp salt (per 2P) and 1 tbsp oil (per 2P).
- Add the breadcrumb mix to the florets and toss to coat evenly.
- Pop the coated cauliflower onto a lined baking tray.
- Arrange in a single layer—make sure it's well spaced out.
- When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.
TIP: If the florets don't fit in a single spaced out layer spread them across two baking trays.
- Meanwhile, rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Chop tofu into 2cm cubes, season with salt and pepper.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the tofu and carrot for 6-8 mins. Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- Meanwhile, to make the sauce, combine half a sachet of vinegar (per 2P), the sweet chilli sauce and the remaining aioli in a bowl.
- Fluff up the rice with a fork and divide between bowls.
- Top with crispy cauliflower, fried veg, tofu and sliced cucumber.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
4126
kJ
Energy (kJ)
986
kcal
Energy (kcal)
48.4
g
Fat
6.1
g
of which saturates
114.7
g
Carbohydrate
24.3
g
of which sugars
6.2
g
Dietary Fiber
30.6
g
Protein
0
mg
Cholesterol
5
g
Salt
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
with fragrant rice and sweet chilli sauce
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