Sticky Sesame Ginger Tofu Rice Bowl With Kimchi Mayo, Pickled Cabbage, Carrot, Edamame & Sesame Seeds

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, then take out a large frying pan and a saucepan.

STEP 2

Fill the saucepan with the boiling water from your kettle and place it over medium heat. Cook the edamame for 1–2 minutes, then drain and set aside.

STEP 3

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 4

Finely slice the spring onions and separate the green and white parts.

STEP 5

Place your frying pan over medium heat and add a drizzle of neutral oil. Tear the tofu into bite-sized chunks with your hands, and add them to the frying pan once the oil is hot. Fry until golden and crispy on all sides, about 10 minutes. Add the white part of the spring onions and the sticky sesame dressing, stir to coat the tofu evenly, and cook for a further 2–3 minutes until the sauce is slightly thickened.

STEP 6

In the meantime, julienne the carrot. Alternatively, you can use a vegetable peeler to make thick ribbons or grate it using a coarse grater. Combine it with the rice vinegar pickled red cabbage in a mixing bowl and let it marinate.

STEP 7

To serve, divide the sushi rice between serving bowls and top with the sticky sesame ginger tofu, the marinated carrot and red cabbage mixture, and the boiled edamame. Drizzle with the kimchi mayo, then finish with a sprinkle of sesame seeds and the green parts of the spring onions. Enjoy!