Balanced Tofu Buddha Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 200g peanut satay tofu
• 1pcs avocado
• 20g roasted peanuts
• 1clove garlic
• 1bunch coriander
• 15ml white vinegar
• 5ml sugar
• 10ml vegetable oil
• 15ml mayonnaise
• 5ml soy sauce

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Cooking tip). Fill a medium saucepan three-quarters full with water and bring to the boil (see Kitchen 101). Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Pickle carrot
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl. Add the carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Prep ingredients
   Cut the tofu into 2cm chunks. Slice the avocado. Coarsely chop the peanuts. Crush or finely chop 1 garlic clove. Pick the coriander leaves, discarding the stems.
4. Step 4 — Warm tofu
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu and garlic, stirring, for 3-4 mins until the tofu is golden and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Drain the carrot, reserving 2 tsp pickling liquid. Combine 1 tbs mayonnaise, 1 tsp soy sauce and the reserved pickling liquid in a bowl. Divide the rice among bowls. Top with the tofu, avocado, pickled carrot and coriander. Scatter over the peanuts and drizzle with the mayo dressing. Enjoy!
6. Step 6 — Kitchen 101
   Did you know brown rice cooks best by rapidly boiling in plenty of water? Using the absorption method (boiling with less water and then allowing it to absorb) can make it gluggy, so make sure to fill the pan generously with water, then drain well once the rice is tender.

Allergens

Eier, Sojabohnen, Gluten, Peanut, Wheat