Crispy Chilli Tofu With Toasted Cashews, Short Grain Brown Rice, Sesame Hispi & Pear Slaw & Cucumber Pickle

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Boil your kettle and take out a frying pan, a saucepan, and a mixing bowl.

STEP 2

Place your saucepan over medium-high heat and fill it with boiling water from the kettle. Add the short grain brown rice, bring it back to a boil, then reduce the heat to medium. Simmer for 15-18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to your saucepan. Cover with a lid to steam and keep warm.

STEP 3

Thinly slice the hispi cabbage and add it to your mixing bowl. Toss with a drizzle of oil and a pinch of salt and pepper. Cut the pear in half, remove the cores and seeds, then cut them into thin matchstick-like strips about 2-3mm thick (julienne). Add the pear to the seasoned cabbage and toss to combine. You may want to add a splash of the pickle juice from the pickled cucumber in this meal kit for a touch of acidity.

If your hispi cabbage is particularly large, you may only need to use half for this meal. Any leftover slaw can be stored in a sealed container in the fridge and enjoyed the following day.

STEP 4

Place your frying pan over medium heat and dry-toast the cashews (without oil) for 2-3 minutes, until lightly golden. Remove from your pan and set aside for garnish.

STEP 5

Return your frying pan to medium-high heat and add a drizzle of oil (we recommend toasted sesame oil for extra flavour). Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornflour until evenly coated. Cook for 5-6 minutes, until the edges start to become golden and crispy. Remove from the pan and set aside, then add the sticky chilli sauce cook for 3-4 minutes, until the sauce thickens and starts to caramelise. Turn off the heat and stir through the crispy tofu until well coated in the sauce.

STEP 6

To serve, divide the short grain brown rice between serving bowls and top with the sticky chilli tofu. Serve the hispi & pear slaw, along with the pickled cucumber, on the side. Finish with a sprinkle of the sesame garnish and the toasted cashews, and enjoy!