Step-by-Step Instructions

1. Boil kettle and prepare equipment

   4 min

   Boil your kettle and take out a frying pan, a saucepan, and a mixing bowl.

   Equipment: kettle, frying pan, saucepan, mixing bowl

2. Cook short grain brown rice

   17 min

   Place your saucepan over medium-high heat and fill it with boiling water from the kettle. Add the short grain brown rice , bring it back to a boil, then reduce the heat to medium. Simmer for 15-18 minutes, until the rice is tender but still al dente. Once ready, remove from the heat, drain any excess water, then return the rice to your saucepan. Cover with a lid to steam and keep warm.

   Equipment: saucepan, lid

3. Prepare hispi and pear slaw

   8 min

   Thinly slice the hispi cabbage and add it to your mixing bowl. Toss with a drizzle of oil and a pinch of salt and pepper. Cut the pear in half, remove the cores and seeds, then cut them into thin matchstick-like strips about 2-3mm thick (julienne). Add the pear to the seasoned cabbage and toss to combine. You may want to add a splash of the pickle juice from the pickled cucumber in this meal kit for a touch of acidity. If your hispi cabbage is particularly large, you may only need to use half for this meal. Any leftover slaw can be stored in a sealed container in the fridge and enjoyed the following day.

   Equipment: mixing bowl, knife, chopping board

4. Dry-toast the cashews

   3 min

   Place your frying pan over medium heat and dry-toast the cashews (without oil) for 2-3 minutes, until lightly golden. Remove from your pan and set aside for garnish.

   Equipment: frying pan

5. Cook tofu and thicken sauce

   11 min

   Return your frying pan to medium-high heat and add a drizzle of oil (we recommend toasted sesame oil for extra flavour). Tear the tofu into bitesized pieces with your hands, then place into a bowl and toss through the cornflour until evenly coated. Cook for 5-6 minutes, until the edges start to become golden and crispy. Remove from the pan and set aside, then add the sticky chilli sauce cook for 3-4 minutes, until the sauce thickens and starts to caramelise. Turn off the heat and stir through the crispy tofu until well coated in the sauce.

   Equipment: frying pan, bowl

6. Plate and garnish the dish

   4 min

   To serve, divide the short grain brown rice between serving bowls and top with the sticky chilli tofu . Serve the hispi & pear slaw , along with the pickled cucumber , on the side. Finish with a sprinkle of the sesame garnish and the toasted cashews , and enjoy!

   Equipment: serving bowls