with fragrant rice and sweet chilli sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Breadcrumbs
1 pack(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
1 sachet(s)
Red Wine Vinegar
0.5 sachet(s)
Aioli
2 sachet(s)
Jasmine Rice
150 grams
Tofu
180 grams
Radish
125 grams
Salt
0.25 tsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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).
- Pat the tofu dry with kitchen paper, transfer to a bowl and season with salt and pepper.
- Toss with half the aioli then coat with the breadcrumbs.
- Place the tofu on a lined baking tray.
- Drizzle over some oil and cook in the oven for 8-10 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim and thinly slice the scallion. Separate the green portions from the white.
- Trim the radish and thinly slice. Toss with salt, pepper and a drizzle of oil.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce, edamame 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.
- To make the bang bang sauce, combine half a vinegar sachet (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 tofu, fried veg and sliced radish.
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion.
3737
kJ
Energy (kJ)
893
kcal
Energy (kcal)
47.3
g
Fat
5.8
g
of which saturates
97.1
g
Carbohydrate
20.8
g
of which sugars
6
g
Dietary Fiber
25.7
g
Protein
0
mg
Cholesterol
4.64
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
