Five reasons why you will love this meal, Chef. 1. The special combination to create a mouthwatering Chinese sauce. 2. How the aromatic Chinese 5-spice entices the tastebuds while cooking. 3. How the tofu soaks up all the flavours. 4. The cooling creaminess of the ButtaNutt Coconut Yoghurt. 5. Savouring this meal for dinner!
Sticky 5-Spice Tofu Bowl
Sticky 5-Spice Tofu Bowl
with jasmine rice & sesame seeds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Marrow
- ButtaNutt Coconut Yoghurt
- Chinese 5-Spice
- Chinese Sauce
- Cornflour
- Edamame Beans
- Fresh Ginger
- Garlic Clove/s
- Garlic Cloves
- Jasmine Rice
- Non-GMO Tofu
- Spring Onion/s
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
BOIL, SIMMER, STEAM
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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
Drain the tofu and cut into 1cm chunks. Place a pan over medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHINESE CUISINE
In a small bowl, combine the Cornflour with 100ml [200ml]|#7DA0D7 of warm water and mix well. Return the pan to medium heat with a drizzle of oil. Fry the baby marrow and the edamame beans until charred, 3-4 minutes. Remove from the pan and season. Place the pan back on medium heat. Fry the Chinese 5-spice, the spring onion whites, the ginger and the garlic until fragrant, 1-2 minutes. Add the Chinese sauce and the cornflour water. Simmer until thickened and sticky, 3-4 minutes. Loosen with boiling water if it’s too thick.
FINISHING TOUCHES
Remove the pan from the heat. Mix through the coconut yoghurt and the charred veg. Season.
WHAT A GREAT PLATE
Plate up the jasmine rice, followed by the saucy veg. Top with the crispy tofu. Garnish with the sesame seeds and spring onion greens.
Jasmine Rice - 100ml
White Sesame Seeds - 5ml
Non-GMO Tofu - 110g
Cornflour - 5ml
Baby Marrow - 100g
Edamame Beans - 50g
Chinese 5-spice - 5ml
Spring Onion/s - 1
Fresh Ginger - 10g
Garlic Clove/s - 1
Chinese Sauce - 40ml
ButtaNutt Coconut Yoghurt - 50ml
BOIL, SIMMER, STEAM
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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
Drain the tofu and cut into 1cm chunks. Place a pan over medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHINESE CUISINE
In a small bowl, combine the Cornflour with 100ml [200ml]|#7DA0D7 of warm water and mix well. Return the pan to medium heat with a drizzle of oil. Fry the baby marrow and the edamame beans until charred, 3-4 minutes. Remove from the pan and season. Place the pan back on medium heat. Fry the Chinese 5-spice, the spring onion whites, the ginger and the garlic until fragrant, 1-2 minutes. Add the Chinese sauce and the cornflour water. Simmer until thickened and sticky, 3-4 minutes. Loosen with boiling water if it’s too thick.
FINISHING TOUCHES
Remove the pan from the heat. Mix through the coconut yoghurt and the charred veg. Season.
WHAT A GREAT PLATE
Plate up the jasmine rice, followed by the saucy veg. Top with the crispy tofu. Garnish with the sesame seeds and spring onion greens.
Jasmine Rice - 200ml
White Sesame Seeds - 10ml
Non-GMO Tofu - 220g
Cornflour - 10ml
Baby Marrow - 200g
Edamame Beans - 100g
Chinese 5-spice - 10ml
Spring Onion/s - 2
Fresh Ginger - 20g
Garlic Clove/s - 2
Chinese Sauce - 80ml
ButtaNutt Coconut Yoghurt - 100ml
BOIL, SIMMER, STEAM
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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
Drain the tofu and cut into 1cm chunks. Place a pan over medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHINESE CUISINE
In a small bowl, combine the Cornflour with 300ml [400ml]|#7DA0D7 of warm water and mix well. Return the pan to medium heat with a drizzle of oil. Fry the baby marrow and the edamame beans until charred, 3-4 minutes. Remove from the pan and season. Place the pan back on medium heat. Fry the Chinese 5-spice, the spring onion whites, the ginger and the garlic until fragrant, 1-2 minutes. Add the Chinese sauce and the cornflour water. Simmer until thickened and sticky, 4-5 minutes. Loosen with boiling water if it’s too thick.
FINISHING TOUCHES
Remove the pan from the heat. Mix through the coconut yoghurt and the charred veg. Season.
WHAT A GREAT PLATE
Plate up the jasmine rice, followed by the saucy veg. Top with the crispy tofu. Garnish with the sesame seeds and spring onion greens.
Jasmine Rice - 300ml
White Sesame Seeds - 15ml
Non-GMO Tofu - 330g
Cornflour - 15ml
Baby Marrow - 300g
Edamame Beans - 150g
Chinese 5-spice - 15ml
Spring Onions - 3
Fresh Ginger - 30g
Garlic Cloves - 3
Chinese Sauce - 120ml
ButtaNutt Coconut Yoghurt - 150ml
BOIL, SIMMER, STEAM
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover.
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
Drain the tofu and cut into 1cm chunks. Place a pan over medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season.
CHINESE CUISINE
In a small bowl, combine the Cornflour with 300ml [400ml]|#7DA0D7 of warm water and mix well. Return the pan to medium heat with a drizzle of oil. Fry the baby marrow and the edamame beans until charred, 3-4 minutes. Remove from the pan and season. Place the pan back on medium heat. Fry the Chinese 5-spice, the spring onion whites, the ginger and the garlic until fragrant, 1-2 minutes. Add the Chinese sauce and the cornflour water. Simmer until thickened and sticky, 4-5 minutes. Loosen with boiling water if it’s too thick.
FINISHING TOUCHES
Remove the pan from the heat. Mix through the coconut yoghurt and the charred veg. Season.
WHAT A GREAT PLATE
Plate up the jasmine rice, followed by the saucy veg. Top with the crispy tofu. Garnish with the sesame seeds and spring onion greens.
Jasmine Rice - 400ml
White Sesame Seeds - 20ml
Non-GMO Tofu - 440g
Cornflour - 20ml
Baby Marrow - 400g
Edamame Beans - 200g
Chinese 5-spice - 20ml
Spring Onions - 4
Fresh Ginger - 40g
Garlic Cloves - 4
Chinese Sauce - 160ml
ButtaNutt Coconut Yoghurt - 200ml
Frequently Asked Questions
What is the preparation time for Sticky 5-Spice Tofu Bowl?
The preparation time for Sticky 5-Spice Tofu Bowl with jasmine rice & sesame seeds is between 30 and 45 minutes.
What is the total time required to make Sticky 5-Spice Tofu Bowl with jasmine rice & sesame seeds?
The total time required to make Sticky 5-Spice Tofu Bowl with jasmine rice & sesame seeds is between 40 and 50 minutes.
How many servings does Sticky 5-Spice Tofu Bowl provide?
4 servings
What are the main ingredients in Sticky 5-Spice Tofu Bowl?
Baby Marrow, ButtaNutt Coconut Yoghurt, Chinese 5-Spice, Chinese Sauce, Cornflour, Edamame Beans, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Non-GMO Tofu, Spring Onion/s, Spring Onions, White Sesame Seeds
What is the nutritional information of Sticky 5-Spice Tofu Bowl?
Calories: 537, Carbs: 160 grams, Fat: grams, Protein: 20.4 grams, Sugar: 13 grams, Salt: 1004 grams
How do I prepare Sticky 5-Spice Tofu Bowl?
BOIL, SIMMER, STEAM: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. 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 set aside to steam, 8-10 minutes. Fluff with a fork and cover. WHAT A GREAT PLATE: Plate up the jasmine rice, followed by the saucy veg. Top with the crispy tofu. Garnish with the sesame seeds and spring onion greens. FINISHING TOUCHES: Remove the pan from the heat. Mix through the coconut yoghurt and the charred veg. Season. CHINESE CUISINE: In a small bowl, combine the cornflour with 100ml [200ml]|#7DA0D7 of warm water and mix well. Return the pan to medium heat with a drizzle of oil. Fry the baby marrow and the edamame beans until charred, 3-4 minutes. Remove from the pan and season. Place the pan back on medium heat. Fry the Chinese 5-spice, the spring onion whites, the ginger and the garlic until fragrant, 1-2 minutes. Add the Chinese sauce and the cornflour water. Simmer until thickened and sticky, 3-4 minutes. Loosen with boiling water if it’s too thick. TASTY TOFU: Drain the tofu and cut into 1cm chunks. Place a pan over medium-high heat with a drizzle of oil. Fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the pan and season. 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.
What should be prepared from my kitchen to make Sticky 5-Spice Tofu Bowl?
Baby Marrow, ButtaNutt Coconut Yoghurt, Chinese 5-Spice, Chinese Sauce, Cornflour, Edamame Beans, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Non-GMO Tofu, Spring Onion/s, Spring Onions, White Sesame Seeds
How many calories does Sticky 5-Spice Tofu Bowl have?
537 calories
How much fat content does Sticky 5-Spice Tofu Bowl have?
grams
Woolies Products in this dish
