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
Sticky Plum Tofu & Rice
with edamame beans & chilli flakes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sticky Plum Tofu & Rice?
The preparation time for Sticky Plum Tofu & Rice with edamame beans & chilli flakes is between 25 and 45 minutes.
What is the total time required to make Sticky Plum Tofu & Rice with edamame beans & chilli flakes?
The total time required to make Sticky Plum Tofu & Rice with edamame beans & chilli flakes is between 40 and 55 minutes.
How many servings does Sticky Plum Tofu & Rice provide?
4 servings
What are the main ingredients in Sticky Plum Tofu & Rice?
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
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?
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
How many calories does Sticky Plum Tofu & Rice have?
764 calories
How much fat content does Sticky Plum Tofu & Rice have?
grams
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