Sushi Bowl With Coconut Sesame Crusted Tofu, Edamame, Avocado & Gochujang Peanut Sauce

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

Take out a frying pan and a saucepan that you have a lid for (if you have a steamer for it too, even better!).

STEP 2

Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add to a saucepan with 1.25~1.5x its volume of cold water and, if you have time, leave to soak for 10–15 minutes. Bring to a boil over medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid.

Turn off the heat and leave to steam, covered, until ready to serve.

STEP 3

Use a peeler to peel the carrots into ribbons. You could also grate the carrot on the biggest side of a box grater if you prefer. Dress it with a little olive oil, salt and pepper. 

STEP 4

Heat a drizzle of oil in your frying pan and add the sesame coconut mix. Stir often and fry on a medium low heat for a few mins until toasted and golden. Season to taste with salt and pepper, then place into a small bowl. Meanwhile, slice the tofu into 6 thin slices. Wipe the frying pan clean, add a drizzle of fresh oil and fry the tofu until just crispy on both sides, for about 2-3 mins. 

STEP 5

When the tofu is cooked, spread a thin layer of the gochujang peanut sauce onto one side of the tofu and press it into the sesame coconut mix to create a crust on one side. Repeat with the remaining tofu. Save any remaining crumb for topping.

STEP 6

Cut the avocado in half and scoop it out of the skin with a spoon. Slice into thin slices.  

STEP 7

To serve, plate up the rice, edamame, carrot, avocado and crispy tofu into two bowls. Drizzle over the sauce and the remaining coconut sesame coconut mix.