Balanced Mild Szechuan Tofu Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 200g plain tofu
• 50g Szechuan stir-fry sauce
• 50g baby spinach leaves
• 20g roasted peanuts
• 15ml white vinegar
• 8ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Pickle carrot
   Meanwhile, peel the carrot into ribbons with a vegetable peeler. Combine 3 tsp white vinegar, 1½ tsp sugar and ¼ tsp salt in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Stir-fry tofu
   Slice the tofu. Heat 2 tsp vegetable oil in a large frypan over medium-high heat. Stir-fry the tofu for 2 mins or until browned.
4. Step 4 — Add sauce and spinach
   Add the stir-fry sauce to the tofu and stir-fry for a further 1-2 mins until warmed through. Add the spinach and toss until slightly wilted. Remove the pan from the heat.
5. Step 5 — Serve up
   Coarsely chop the peanuts. Divide the rice, tofu stir-fry and drained pickled carrot among bowls. Scatter over the peanuts and enjoy!
6. Step 6 — Kitchen notes
   Add a kick with a pinch of chilli flakes, or boost the freshness with a scattering of thinly sliced spring onion, if you have some on hand.

Allergens

Sojabohnen, Sesamsamen, Peanut