Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Crispy Tofu
- 600 g firm tofu (I used Macro - Perfectly Firm Organic Tofu)
- ¾ tbsp Kecap Manis (sweet soy)
- ¾ tbsp neutral oil
- 4 generous pinches salt
- Generous grinds of white pepper to taste
Rice
- 450 g prepackaged cooked jasmine rice (e.g. microwave rice pouch)
Rainbow Veg & Toppings
- 1 carrot, julienned
- 1 Lebanese cucumber, sliced
- 100 g red cabbage, shredded
- 100 g edamame beans, podded
- 1 avocado, sliced
- Small handful fresh coriander leaves
- Small handful fresh mint leaves
- 3 g sesame seeds
Peanut-Sesame Dressing
- 16 g peanut butter
- 1 ½ tsp Kecap Manis (sweet soy)
- 1 ½ tsp lime juice
- ½ clove garlic, finely grated
- ½–1 tsp honey
- ½ tsp sesame oil
Method
Heat the Rice
Heat the packaged rice according to packet instructions (usually 90 seconds in the microwave), then fluff with a fork.
Crispy Tofu (Airfryer)
Pre-heat airfryer to 200°C.
Cut tofu into batons, about 2cm thick. Place into a bowl.
Add kecap manis, oil, salt and pepper and mix well.
Check seasoning - it should taste on the saltier side.
Place tofu on the airfryer rack and cook for 15-16 minutes, or until golden and crispy, stirring halfway through.
Prep the Rainbow Veg
While the tofu cooks, julienne the carrot, thinly slice the cucumber, and shred the red cabbage.
Blanch the edamame in boiling water for 2 minutes, then drain and refresh under cold water.
Slice the avocado just before serving to stop it browning.
Make the Dressing
Whisk together the peanut butter, kecap manis, lime juice, garlic, honey and sesame oil with 1-2 tbsp warm water until smooth and pourable. Add more water if needed. Taste and balance with extra lime juice if it becomes too sweet.
Assemble the Bowls
Divide the rice between three bowls.
Arrange the crispy tofu, carrot, cucumber, red cabbage, edamame and avocado around the rice.
Drizzle generously with the peanut-sesame dressing and scatter with coriander, mint and sesame seeds.
Serve immediately.
