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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R443.18
for 4 servings · R110.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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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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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Chinese 5-spice needs 20 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Jasmine Rice needs 400 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:
- ButtaNutt Coconut Yoghurt
- Non-GMO Tofu
- Chinese Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Ginger, Jasmine Rice, Non-GMO Tofu, Spring Onion, 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?
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. 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. 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. 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 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, Garlic, Ginger, Jasmine Rice, Non-GMO Tofu, Spring Onion, 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