CRUNCHY NAPA BOWL

Ingredients

• 150 g Tofu, raw (not silken), not cooked, firm, not drained
• 1 tbsp Soy sauce
• 1 tbsp Corn or tapioca starch
• 150 g Napa cabbage
• 170 g Cubed mango, fresh or frozen
• 50 g Carrot, grated
• 170 g Cucumber, diced
• 18 g Shallot, chopped
• 4 g Coriander (cilantro) leaves, fresh
• 3 g Sesame seeds
• 140 g Edamame beans

Method

1. Preheat oven to 400°F (200°C). Press the tofu and get out as much moisture as possible. Once pressed, dice your tofu in little squares. Place the soy sauce and cornstarch/arrowroot into a bowl and season your tofu squares. Leave for a few minutes to absorb the liquid.
2. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
3. Whilst these are cooking, Bring to the boil a small pan and place the edamame in the boiling water for 3 to 5 mins. These don’t take long.
4. Wash and coarsely chop the napa cabbage. Wash and grate raw carrot. Slice the cucumbers and dice the mango. Cut the green onions and cilantro.
5. Once the crispy tofu is ready and slightly cooled you can begin layering your bowls in a side by side fashion, starting by splitting all the salad ingredients evenly into the 2 bowls.
6. Squeeze the edamame beans evenly into the 2 bowls. You don’t eat the pods— you squeeze the beans inside out. They pop out very easily.
7. Add in the crispy tofu, garnish the top with the cilantro and green onions. Sprinkle on the seeds.
8. Lastly serve each portion with 1 serving of our peanut lime dressing.