Vietnamese veg parcels
Fancy something a bit different? Try these healthy vegetable parcels, based on Vietnamese rolls
Satay tofu bowls
Serves 2
Easy
Prep:
Cook:
Make these easy tofu bowls in under 20 minutes. Perfect for busy days when you want something quick yet nutritious, they're packed with texture and flavour
Skip to ingredients
- 80g brown riceor 200g pouch pre-cooked brown rice
- 200g firm tofudrained and patted dry
- 1 tsp sunflower or vegetable oil
- 1 tbsp soy sauce
- 1 tsp toasted sesame seeds
- 80g edamame beans
- 8cm chunk cucumbersliced
- 5 radishesthinly sliced
- ½ small avocadosliced
- small handful of mint leaves
- small handful of coriander leaves
For the satay sauce
- 1½ tbsp peanut butter
- 2 tsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
Nutrition: Per serving
- kcal503
- fat26g
- saturates5g
- carbs35g
- sugars8g
- fibre9g
- protein28g
- salt1.9g
Method
step 1
Cook the rice following pack instructions. Drain well and set aside.
step 2
Cut the tofu into bite-sized cubes. Heat the oil in a non-stick frying pan over a medium-high heat and cook the tofu for 6-8 mins, turning occasionally, until golden on most sides. Drizzle over the soy sauce and sprinkle with the sesame seeds, tossing to coat.
step 3
Cook the edamame in boiling water for 3-4 mins, then drain. Divide the rice between two bowls and top with the tofu, edamame, cucumber, radishes and avocado.
step 4
For the sauce, whisk together the peanut butter, soy sauce, lime juice and maple syrup with 1-2 tsp warm water in a small bowl until smooth and pourable. Drizzle the satay sauce over the tofu and rice to serve, and scatter over the mint and coriander.
