Sticky sweet, salty umami, fresh & crisp, this dish ticks all the taste boxes you want in a satisfying meal, Chef! Aromatic jasmine rice is infused with rice wine vinegar and dotted with carrot & herbaceous coriander. Served with crunch sugar snap peas & glistening slabs of sticky UCOOK Asian Sauce-coated tofu, dotted with sesame seeds.
Serving guide
Choose your portion size.
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and the rice wine vinegar. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and gently mix through ½ of the coriander and Carrot. Be careful not to overwork the rice, making it stodgy. Set aside to steam for 8-10 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOFU
Slice the tofu into 1cm thick slabs and coat in corn flour. Return the pan to medium heat with a drizzle of oil. Fry the tofu until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Return the pan to medium heat with a drizzle of oil (if necessary). Fry the chilli (to taste) until fragrant, 1-2 minutes. Add the UCOOK Asian sauce and a splash of water. Gently simmer, 2-3 minutes. Add the tofu back into the pan and simmer for ± 1 minute, shifting them occasionally, ensuring the sauce coats the slabs. Remove the pan from the heat and sprinkle over ½ of the sesame seeds.
TIME TO DINE
Bowl up the loaded rice and top with the sticky tofu. Add the sugar snap peas and scatter over the remaining coriander and sesame seeds. Tuck in, Chef!
READY THE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and the rice wine vinegar. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and gently mix through ½ of the coriander and Carrot. Be careful not to overwork the rice, making it stodgy. Set aside to steam for 8-10 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOFU
Slice the tofu into 1cm thick slabs and coat in corn flour. Return the pan to medium heat with a drizzle of oil. Fry the tofu until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Return the pan to medium heat with a drizzle of oil (if necessary). Fry the chilli (to taste) until fragrant, 1-2 minutes. Add the UCOOK Asian sauce and a splash of water. Gently simmer, 2-3 minutes. Add the tofu back into the pan and simmer for ± 1 minute, shifting them occasionally, ensuring the sauce coats the slabs. Remove the pan from the heat and sprinkle over ½ of the sesame seeds.
TIME TO DINE
Bowl up the loaded rice and top with the sticky tofu. Add the sugar snap peas and scatter over the remaining coriander and sesame seeds. Tuck in, Chef!
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water and the rice wine vinegar. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and gently mix through ½ of the coriander and Carrot. Be careful not to overwork the rice, making it stodgy. Set aside to steam for 8-10 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOFU
Slice the tofu into 1cm thick slabs and coat in corn flour. Return the pan to medium heat with a drizzle of oil. Fry the tofu until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Return the pan to medium heat with a drizzle of oil (if necessary). Fry the chilli (to taste) until fragrant, 1-2 minutes. Add the UCOOK Asian sauce and a splash of water. Gently simmer, 4-5 minutes. Add the tofu back into the pan and simmer for ± 1 minute, shifting them occasionally, ensuring the sauce coats the slabs. Remove the pan from the heat and sprinkle over ½ of the sesame seeds.
TIME TO DINE
Bowl up the loaded rice and top with the sticky tofu. Add the sugar snap peas and scatter over the remaining coriander and sesame seeds. Tuck in, Chef!
READY THE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water and the rice wine vinegar. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and gently mix through ½ of the coriander and Carrot. Be careful not to overwork the rice, making it stodgy. Set aside to steam for 8-10 minutes.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
TASTY TOFU
Slice the tofu into 1cm thick slabs and coat in corn flour. Return the pan to medium heat with a drizzle of oil. Fry the tofu until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Return the pan to medium heat with a drizzle of oil (if necessary). Fry the chilli (to taste) until fragrant, 1-2 minutes. Add the UCOOK Asian sauce and a splash of water. Gently simmer, 4-5 minutes. Add the tofu back into the pan and simmer for ± 1 minute, shifting them occasionally, ensuring the sauce coats the slabs. Remove the pan from the heat and sprinkle over ½ of the sesame seeds.
TIME TO DINE
Bowl up the loaded rice and top with the sticky tofu. Add the sugar snap peas and scatter over the remaining coriander and sesame seeds. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.85
for 4 servings · R57.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sugar Snaps needs 250 gBulk Sugar Snap Peas 200 g 200 g at R64.99 · 1.25× packR81.24
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Cornflour needs 60 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- UCOOK Asian Sauce
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Asian Tofu Bowl?
The preparation time for Sticky Asian Tofu Bowl with carrot & coriander jasmine rice is between 15 and 35 minutes.
What is the total time required to make Sticky Asian Tofu Bowl with carrot & coriander jasmine rice?
The total time required to make Sticky Asian Tofu Bowl with carrot & coriander jasmine rice is between 30 and 50 minutes.
How many servings does Sticky Asian Tofu Bowl provide?
4 servings
What are the main ingredients in Sticky Asian Tofu Bowl?
Carrot, Cornflour, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Non-GMO Tofu, Rice Wine Vinegar, Sugar Snaps, UCOOK Asian Sauce, White Sesame Seeds
What is the nutritional information of Sticky Asian Tofu Bowl?
Calories: 892, Carbs: 188 grams, Fat: grams, Protein: 10.2 grams, Sugar: 16.1 grams, Salt: 943 grams
How do I prepare Sticky Asian Tofu Bowl?
TIME TO DINE: Bowl up the loaded rice and top with the sticky tofu. Add the sugar snap peas and scatter over the remaining coriander and sesame seeds. Tuck in, Chef! TASTY TOFU: Slice the tofu into 1cm thick slabs and coat in corn flour. Return the pan to medium heat with a drizzle of oil. Fry the tofu until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. Return the pan to medium heat with a drizzle of oil (if necessary). Fry the chilli (to taste) until fragrant, 1-2 minutes. Add the UCOOK Asian sauce and a splash of water. Gently simmer, 2-3 minutes. Add the tofu back into the pan and simmer for ± 1 minute, shifting them occasionally, ensuring the sauce coats the slabs. Remove the pan from the heat and sprinkle over ½ of the sesame seeds. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. READY THE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water and the rice wine vinegar. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and gently mix through ½ of the coriander and carrot. Be careful not to overwork the rice, making it stodgy. Set aside to steam for 8-10 minutes.
What should be prepared from my kitchen to make Sticky Asian Tofu Bowl?
Carrot, Cornflour, Fresh Chilli, Fresh Chillies, Fresh Coriander, Jasmine Rice, Non-GMO Tofu, Rice Wine Vinegar, Sugar Snaps, UCOOK Asian Sauce, White Sesame Seeds
How many calories does Sticky Asian Tofu Bowl have?
892 calories
How much fat content does Sticky Asian Tofu Bowl have?
grams