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Peking tofu bowl

Name: Peking tofu bowl
Cook time: 20 min
Yield: 4

with vegetable fried rice and plum sauce

Ready in around 20 mins

RECIPE FACT:

The name Peking was created by the French missionaries during the 17th-18th century and was adopted as the English name for the city that is now known as Beijing.

Nutritional Info:

Energy: 2854kj (682Kcal)
Protein: 36g
Carbohydrate: 72g
Fat: 24g
Contains: Soy, Gluten, Sesame, Tree Nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the root end off the bok choy and discard. Slice into 1 cm slices. Finely slice the spring onions on the diagonal. Open the Peking tofu, reserving the sauce and slice into 1 cm slices.
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.
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.
TO SERVE:

Spoon fried rice and vegetables into bowls and top with Peking tofu slices. Drizzle with plum sauce and sprinkle with toasted cashews and remaining spring onion.