Sweet-sour plum sauce covers crispy tofu slabs, which are dished up on a bed of bell pepper, carrot, onion, garlic & chilli-loaded rice. An umami-rich tangy UCOOK 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:
- Bell Pepper
- Bell Peppers
- Carrot
- Cornflour
- Dried Chilli Flakes
- Edamame Beans
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Non-GMO Tofu
- Onion
- Onions
- Plum Sauce
- Soy-vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 onion and the Carrot until the onions are soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the Soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with 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 coriander. Good job, Chef!
Jasmine Rice - 100ml
Edamame Beans - 50g
Onion - 1
Carrot - 120g
Bell Pepper - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Soy-vinegar - 30ml
Non-GMO Tofu - 110g
Cornflour - 30ml
Plum Sauce - 40ml
Fresh Coriander - 3g
FLUFFY RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 onion and the Carrot until the onions are soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the Soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with 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 coriander. Good job, Chef!
Jasmine Rice - 200ml
Edamame Beans - 100g
Onion - 1
Carrot - 240g
Bell Pepper - 1
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Soy-vinegar - 60ml
Non-GMO Tofu - 220g
Cornflour - 60ml
Plum Sauce - 80ml
Fresh Coriander - 5g
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 onion and the Carrot until the onions are soft, 6-7 [7-8]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 4-5 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the Soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with 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 coriander. Good job, Chef!
Jasmine Rice - 300ml
Edamame Beans - 150g
Onions - 2
Carrot - 360g
Bell Peppers - 2
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Soy-vinegar - 90ml
Non-GMO Tofu - 330g
Cornflour - 90ml
Plum Sauce - 125ml
Fresh Coriander - 8g
FLUFFY RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 onion and the Carrot until the onions are soft, 6-7 [7-8]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 4-5 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the Soy-vinegar sauce. Remove from the heat and season.
STICKY TOFU
Place a pan over medium heat with enough oil to cover the base. Coat the tofu with 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 coriander. Good job, Chef!
Jasmine Rice - 400ml
Edamame Beans - 200g
Onions - 2
Carrot - 480g
Bell Peppers - 2
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Soy-vinegar - 120ml
Non-GMO Tofu - 440g
Cornflour - 125ml
Plum Sauce - 160ml
Fresh Coriander - 10g
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?
Bell Pepper, Bell Peppers, Carrot, Cornflour, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Non-GMO Tofu, Onion, Onions, Plum Sauce, Soy-vinegar
What is the nutritional information of Sticky Plum Tofu & Rice?
Calories: 846, Carbs: 165 grams, Fat: grams, Protein: 26.8 grams, Sugar: 50.8 grams, Salt: 1543 grams
How do I prepare Sticky Plum Tofu & Rice?
FLUFFY RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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. STICKY TOFU: Place a pan over medium heat with enough oil to cover the base. Coat the tofu with 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 onion and the carrot until the onions are soft, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the pepper and fry until turning golden, 3-4 minutes. Add the garlic and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the fluffy rice and the soy-vinegar sauce. Remove from the heat and season. 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 coriander. Good job, Chef!
What should be prepared from my kitchen to make Sticky Plum Tofu & Rice?
Bell Pepper, Bell Peppers, Carrot, Cornflour, Dried Chilli Flakes, Edamame Beans, Fresh Coriander, Garlic Clove, Garlic Cloves, Jasmine Rice, Non-GMO Tofu, Onion, Onions, Plum Sauce, Soy-vinegar
How many calories does Sticky Plum Tofu & Rice have?
846 calories
How much fat content does Sticky Plum Tofu & Rice have?
grams
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