Sticky Tofu Poké Bowl with Avocado & Edamame
over rice with quick-pickled radish & chili-mayonaise
The leaves of radishes are also edible, and they're actually very healthy! Rinse them well and add them to your bowl.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
½ piece
Avocado
½ bunch
Radish
50 g
Edamame
(Contains Soy)
75 g
Jasmine rice
½ sachet(s)
Sweet chili sauce
10 g
Garlic-ginger-chili mix
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
90 g
Seasoned tofu cubes
(Contains Celery, Soy, Wheat)
Not included in your delivery
1 tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
½ tablespoon
[Reduced salt] ketjap manis
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the rice for 10 - 12 minutes, covered, then drain and set aside (see Tip).
- Discard the radish leaves and then thinly slice the radishes.
Health tip: this recipe is high in calories. If you're watching your calorie intake, prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use tomorrow.
- Transfer the radishes to a bowl, then add the white wine vinegar and half of the sugar. Toss well to combine, seasoning with salt and pepper. Set aside until serving.
- In a bowl, combine the garlic-ginger-chili mix* with the ketjap, the rest of the sugar and the East Asian-style sauce.
*Take care, this ingredient is spicy! Use as preferred.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the tofu for 3 - 4 minutes.
- Meanwhile, halve and pit the avocado, then remove the skin and slice the flesh.
- Add the sauce to the tofu and lower the heat, then fry for 1 minute, ensuring it is uniformly coated.
- In a small bowl, combine the sweet chili sauce with the mayonnaise.
- Serve the rice on deep plates. Arrange the radish, avocado, edamame and tofu on top.
- Drizzle with the chili mayo as preferred and garnish with the furikake.