Vegan Sweet Chili & Cashew Tofu Bowls
with Rice, Celery Salad & Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Explore different kinds of crunch and different kinds of comfort as you dive deep into these plant-based bowls. Each one is cushioned with warm white rice and loaded up with veggies: garlic-sautéed Asian greens that come out tender-crisp and a celery salad laced with rice vinegar and cashews. Cubes of tofu are seared and then glazed with an appealing mélange of sweet soy and sweet chili sauces, and perfumed with notes of nori and lemongrass.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 2 Celery stalks
- 1 Block of tofu (non-GMO)
- 30ml Rice vinegar
- 25g Roasted cashews
- 160g White rice
- 30ml Sweet chili sauce
- 45ml Sweet soy sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Cashews, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
5 g
Sodium
1420 mg
Total Carb
120 g
Sugars
35 g
Protein
40 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Sear the tofu
Meanwhile, pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a thin layer of oil on medium-high. Add the tofu and sear, 2 to 3 min. per side, until crispy and browned. Transfer to a paper towel-lined plate; season with S&P. Wipe out and reserve the pan.
Cook the yu choy
Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise. Mince the garlic. In a medium pan, heat a drizzle of oil on medium-high. Add the yu choy and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Make the glaze & coat the tofu
In the reserved pan, add the soy sauce, chili sauce, ½ the vinegar, ½ the spices, the remaining garlic and 3 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer, return the tofu and cook, occasionally spooning the glaze over, 2 to 3 min., until coated.
Make the celery salad
Thinly slice the celery crosswise on an angle. Roughly chop the cashews. In a small bowl, combine the remaining vinegar and spices, ½ the cashews, a drizzle of oil and S&P. Add the celery; toss well.
Plate your dish
Divide the rice between your bowls. Top with the yu choy, tofu and celery salad. Garnish with the remaining cashews. Bon appétit!
