Peking tofu bowl
Ready in around 20 mins
- Energy: 2854kj (682Kcal)
- Protein: 36g
- Carbohydrate: 72g
- Fat: 24g
- Contains: Soy, Gluten, Sesame, Tree Nuts
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1. TO PREPARE THE VEGETABLES:
Slice the root end off the bok choy and slice into 1 cm slices. Finely slice the spring onion on the diagonal. Open the Peking tofu reserving the sauce. Using half the tofu, slice into 1 cm slices.
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2. TO COOK THE CASHEW FRIED RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the edamame and cook for 1-2 mins stirring occasionally to create a char. Add the bok choy and cook for 1-2 mins. Open the bag of steamed brown rice, squeezing the bag gently to break up any large clumps. Add to the pan with the veggie rice medley, season with salt and cook for 2-3 mins. Add half the spring onion and pour in the soy seasoning, cook for 1-2 min until sauce has reduced. Remove from the pan, cover and keep warm.
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3. TO COOK THE PEKING TOFU:
Wipe out the frying pan, drizzle with oil and place back over a medium-high heat. Once hot add the tofu slices and cook for 2-3 mins on each side. Pour in the reserved sauce and cook for 30-60 secs.
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TO SERVE:
Spoon fried rice and vegetables into a bowl and top with Peking tofu slices. Drizzle with plum sauce and sprinkle with toasted cashews and remaining spring onion.
- 1 pack of Peking tofu
- 1 pack of steamed brown rice
- 1 pot of plum sauce
- 1 pot of soy seasoning
- 1 sachet of toasted cashews
- 1 pot of edamame
- 1 bag of veggie rice medley
- Bok choy
- 2 spring onions
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