Sticky Plum Tofu & Rice with Edamame Beans & Chilli Flakes
A vibrant, flavour-packed rice bowl with sticky plum-glazed tofu, fluffy jasmine rice, and tender edamame beans. Finished with chilli flakes and fresh coriander, this wholesome vegetarian dish balances sweet, savoury and mild heat beautifully.
Ingredients
Rice Bowl
- 200 ml jasmine rice
- 100 g edamame beans
- 1 onion finely diced
- 1 pepper deseeded and diced
- 1 garlic clove grated
- 10 ml dried chilli flakes
- 220 g non-GMO tofu sliced into thick slabs
- 80 ml plum sauce
- 5 g fresh coriander roughly chopped
Sticky Plum Sauce
- 60 ml zesty soy base
- made from rice wine, sugar, soy sauce and water
Pantry Staples
- Olive oil or coconut oil
- Salt and pepper
- Water
Instructions
Cook the Rice
- Place the jasmine rice in a pot with 400 ml salted water. Cover and bring to a boil. Reduce heat and simmer until the water is absorbed, about 8–10 minutes. Remove from heat and allow to steam, covered. Fluff with a fork.
Cook the Edamame
- Bring a small pot of salted water to a boil. Add the edamame beans and cook for 3–4 minutes until tender. Drain and set aside.
Fry the Vegetables
- Heat a drizzle of oil in a pan over medium heat. Add the diced onion and cook until soft, about 5–6 minutes. Add the pepper and garlic and cook for another 3–4 minutes until fragrant.
- Stir in the chilli flakes and the zesty soy base. Mix well and remove from heat. Season to taste.
Cook the Tofu
- Heat a clean pan over medium heat with enough oil to coat the tofu. Fry the tofu slabs until golden and crispy, about 2–3 minutes per side.
- Remove from the heat and drizzle with the plum sauce, allowing it to coat the tofu.
Assemble the Bowl
- Divide the fluffy rice between bowls. Top with the sticky plum tofu and scatter over the edamame beans.
- Finish with fresh coriander and serve immediately.
Garden Grub Tip🌿 For extra flavour, marinate the tofu in the soy base and chilli flakes for 10–15 minutes before frying. This helps the tofu absorb even more umami richness.
Notes
