Sweet Chili Tofu Bowl

Sweet Chili Tofu Bowl
  • Basmati Rice
  • Cabbage
  • Cucumber
  • Kale
  • Tofu
  • Sesame Seeds
  • Vegano Mango Chutney
  • Vegano Sweet Chili Sauce
20 mins
Contains Allergens:
  • - Sesame,
  • - Gluten sensitive (tofu)

Crispy tofu coated with a savoury, spicy and sweet chili sauce, topped with fresh veggies! This bowl is the perfect combination of fresh and flavourful.

Step 1: Boil water

Fill a medium sized pot with 1 1/4 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.

Step 2: Prep the rice

Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.

Step 3: Prep the cabbage

Cut out the core of the cabbage by cutting a triangle shape out of the bottom. Take the remaining cabbage and cut crosswise in thin strips. Move cut cabbage to a mixing bowl. Add 1 tsp of salt, 1 tsp of sugar, 1 tbsp of apple cider vinegar and combine. Let sit for 20 minutes, then drain out any liquid and set aside.

Step 4: Prep the tofu

Remove tofu from the packaging and cut into 6 equal pieces. Wrap pieces in paper towel for 15 minutes to soak out excess water. Remove tofu from paper towel and toss in cornstarch.

Step 5: Cook the tofu

Heat a large pan on high until the pan is very hot. Add oil and swirl around so the bottom of the pan is completely covered in oil. Add tofu, one piece at a time, to the pan. Be careful, the hot oil may splash. Cook for 2-3 minutes on each side or until crispy. Set aside. Chef’s Tip: Most paper towels are compostable so add the used towel to your compost bin, rather than the garbage.

Step 6: Prep the kale

Peel and mince garlic clove. Add a drizzle of olive oil to a large saucepan and heat on high until the oil is sizzling. Add garlic to the pan and cook for 30 seconds, constantly stirring around garlic. Coarsely chop kale leaves and add to the pan (be careful as hot oil may splatter). Cook for 1 minute. Add 2 Tbsps of water and cook until kale is soft. Chef’s Tip: Add a squeeze of lemon juice to kale while cooking for a zesty flavour.

Step 7: Prep the cucumber

Cut cucumber in quarters. Then, cut each section lengthwise about 3-4 times so they resemble sticks.

Step 8: Assemble your meal

To assemble, toss the rice and cabbage together and place in the bottom of the bowls. Add kale over top. Arrange cucumbers and tofu over kale. Add Vegano Mango Chutney and Vegano Sweet Chili Sauce. Garnish with sesame seeds.

Per Serving
Calories 693
Fat 33g
Carbohydrates 78g
Protein 33g
  • - Apple cider vinegar
  • - Cornstarch
  • - Garlic
  • - Salt
  • - Sugar
  • - Oil (coconut, vegetable)
  • - Lemon (optional)

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