with Eggs, Edamame Rice and Avocado Salad
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Avocado • Jasmine rice • Grade A egg • Edamame (soy) • Rice vinegar (rice vinegar, sugar, salt) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Cornstarch • Radish • Sesame seeds • Green onion.
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Tags
Tofu
1 unit(s)
Cornstarch
18 g
Edamame
56 g
Radish
3 unit(s)
Avocado
1 unit(s)
Jasmine Rice
0.75 cup
Spicy Mayo
2 tbsp
Green Onion
2 unit(s)
Sesame Seeds
9 g
Seasoned Rice Vinegar
2 tbsp
Sweet Chili Sauce
2 tbsp
Egg
2 unit(s)
Oil*
1 tbsp
Sugar*
0.75 tsp
Pepper*
0.13 tsp
Salt*
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and edamame, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Stir in half the vinegar and 1/2 tsp (1 tsp) sugar.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut radishes into 1/4-inch pieces.
- Cut avocado in half, remove the pit and peel. Cut avocado into 1/2-inch pieces.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- In a zip-top bag, combine cornstarch and sesame seeds. Add tofu and toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Transfer tofu to a medium bowl.
- Meanwhile, to another medium bowl, add radishes, avocado, half the green onions, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper.
- Stir together, then set aside in the fridge.
- To the bowl with tofu, add sweet chili sauce, then toss to combine.
- In the same pan used to cook tofu, heat 1 tbsp (2 tbsp) oil over medium.
- Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Divide edamame rice between bowls.
- Top with bang bang tofu, eggs and avocado salad.
- Sprinkle remaining green onions over top.
- Drizzle with spicy mayo.
If you've opted to add eggs, in the same pan used to cook tofu, heat 1 tbsp (2 tbsp) oil over medium. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
Top bowls with eggs.
980
kcal
Calories
51
g
Fat
8
g
Saturated Fat
101
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
34
g
Protein
210
mg
Cholesterol
1180
mg
Sodium
0.1
g
Trans Fat
950
mg
Potassium
700
mg
Calcium
6.5
mg
Iron
