What are the main ingredients in Sticky Plum Tofu & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sticky Plum Tofu & Rice?

Calories: 764, Carbs: 145 grams, Fat: grams, Protein: 26.6 grams, Sugar: 34.9 grams, Salt: 1298 grams

How do I prepare Sticky Plum Tofu & Rice?

STICKY TOFU: Place a pan over medium heat with enough oil to cover the base. Coat the sliced tofu in the cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until the onions are soft, 5-6 minutes (shifting occasionally). Add the baby marrow pieces and fry until turning golden, 4-5 minutes. Add the grated garlic and the chilli flakes (to taste), and fry until fragrant. Mix in the fluffy rice and the oriental sauce. Remove from the heat and season. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover 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. EDAMAME: Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. DINNER IS READY: Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the chopped coriander. Good job, Chef!

What should be prepared from my kitchen to make Sticky Plum Tofu & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sticky Plum Tofu & Rice

Sweet-sour plum sauce covers crispy tofu slabs, which are dished up on a bed of baby marrow, carrot, onion, garlic & chilli-loaded rice. An umami-rich UCOOK Oriental sauce elevates this dish from a great dinner to a veggie winner. Garnished with a scattering of plump edamame beans and fresh coriander.

Sticky Plum Tofu & Rice

with edamame beans & chilli flakes

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Carrot
Cornflour
Dried Chilli Flakes
Edamame Beans
Fresh Coriander
Garlic Clove
Garlic Cloves
Jasmine Rice
Non-GMO Tofu
Onion
Onions
Oriental Sauce
Plum Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover 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.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until the onions are soft, 4-5 minutes (shifting occasionally). Add the baby marrow pieces and fry until turning golden, 4-5 minutes. Add the grated garlic and the chilli flakes (to taste), and fry until fragrant. Mix in the fluffy rice and the oriental sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the sliced tofu in the cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the chopped coriander. Good job, Chef!

Jasmine Rice - 100ml
Edamame Beans - 50g
Oriental Sauce - 30ml
Onion - 1
Carrot - 120g
Baby Marrow - 100g
Dried Chilli Flakes - 5ml
Garlic Clove - 1
Non-GMO Tofu - 110g
Cornflour - 30ml
Plum Sauce - 40ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover 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.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until the onions are soft, 5-6 minutes (shifting occasionally). Add the baby marrow pieces and fry until turning golden, 4-5 minutes. Add the grated garlic and the chilli flakes (to taste), and fry until fragrant. Mix in the fluffy rice and the oriental sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the sliced tofu in the cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the chopped coriander. Good job, Chef!

Jasmine Rice - 200ml
Edamame Beans - 100g
Oriental Sauce - 60ml
Onion - 1
Carrot - 240g
Baby Marrow - 200g
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Non-GMO Tofu - 220g
Cornflour - 60ml
Plum Sauce - 80ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover 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.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until the onions are soft, 6-7 minutes (shifting occasionally). Add the baby marrow pieces and fry until turning golden, 5-6 minutes. Add the grated garlic and the chilli flakes (to taste), and fry until fragrant. Mix in the fluffy rice and the oriental sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the sliced tofu in the cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the chopped coriander. Good job, Chef!

Jasmine Rice - 300ml
Edamame Beans - 150g
Oriental Sauce - 90ml
Onions - 2
Carrot - 360g
Baby Marrow - 300g
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Non-GMO Tofu - 330g
Cornflour - 90ml
Plum Sauce - 125ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover 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.
EDAMAME
Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onions and the carrot pieces until the onions are soft, 7-8 minutes (shifting occasionally). Add the baby marrow pieces and fry until turning golden, 5-6 minutes. Add the grated garlic and the chilli flakes (to taste), and fry until fragrant. Mix in the fluffy rice and the oriental sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the sliced tofu in the cornflour and season. When hot, fry the tofu until golden and crispy, 2-3 minutes per side. Remove from the heat, drain the oil from the pan, and baste with the plum sauce.
DINNER IS READY
Make a bed of the loaded rice, top with the sticky tofu, and scatter over the plumped edamame beans. Garnish with the chopped coriander. Good job, Chef!