Radiant Rainbow Bowl

Ingredients

• 1 BLOCK FIRM TOFU
• 2 TBSP VEGETABLE OIL
• 4 TBSP HOISIN SAUCE
• 4 TBSP SOY SAUCE
• 4 TBSP OBENTO RICE WINE VINEGAR
• 2 TBSP PEANUT BUTTER
• 1/2 TBSP SESAME OIL
• 2 TSP MINCED GARLIC
• 1/2 TSP CHILLI POWDER
• 2 TBSP CORNFLOUR
• 2 VERMICELLI NOODLE bundles
• 1 CARROT, julienned
• 1/4 RED CABBAGE, shredded
• 1 RED CAPSICUM, chopped
• 1 CUCUMBER, finely sliced
• 1 LIME, juice half and keep half for garnish
• SESAME SEEDS
• 1 STALK SPRING ONIONS, chopped
• LAO GAN MA (SPICY CHILLI CRISP)

Method

1. Preheat the oven to 180 degrees celsius, and line a baking tray with baking paper.
2. In a bowl, prepare the sauce for the tofu by mixing 2 TBSP soy sauce, 2 TBSP Obento rice wine vinegar, 2 TBSP Hoisin sauce, 1 TSP minced garlic.
3. Blot the tofu using paper towel to remove moisture, and chop it into blocks.
4. Add the tofu to a Tupperware container with 2 TBSP of cornflower and shake well until covered.
5. Add 2 TBSP vegetable oil into a saucepan, and lightly fry the tofu on all sides, transferring the tofu to paper towel afterwards.
6. Add the tofu into the sauce and stir to coat.
7. Pour the tofu onto the baking tray and bake in the oven for 20 mins, turning halfway through.
8. Chop the veggies and juice 1/2 a lime, keeping some for garnish.
9. In a heatproof bowl, soak the vermicelli noodles in boiling water for 2 -4 minutes.
10. Drain the noodles and run them under cold tap water. Set aside.
11. For the sauce mix, 2 TBSP peanut butter, 2 TBSP soy sauce, 2 TBSP Obento rice wine vinegar, 2 TBSP Hoisin sauce, Lime juice, 1 TSP minced garlic, 1/2 TSP chilli powder, 1/2 TBSP sesame oil. Add water to thin the sauce if necessary.
12. When the tofu is ready, assemble the bowl by adding the noodles, tofu, and chopped vegetables. Pour over the peanut sauce until satisfied.
13. Garnish with chopped spring onions, Spicy Chilli Crisp Lao Gan Ma, sesame seeds, and a wedge of lime. This recipe should yield a couple of servings. Enjoy!

Product used in recipe

• Obento - Rice Wine Vinegar