Chipotle Tofu & Corn Bowl

• Jasmine Rice(250 g)
• Tofu(400 g)
• Corn(300 g)
• Black Beans(400 g)
• Avocado(1)
• Red Onion(1)
• Coriander(15 g)
• Lime(2)
• Olive oil(2 tbsp)
• Chipotle in Adobo(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} with 500ml water and {Salt} until tender.

   ~12 min

2. 2

   Meanwhile, pat dry and tear {Tofu} into bite-size pieces. Thinly slice {Red Onion}, roughly chop {Fresh cilantro}, cut {Lime} into wedges, and slice {Avocado}.

   ~10 min

3. 3

   Heat {Olive oil} in a large skillet. Add {Tofu}, {Chipotle in Adobo}, {Cumin}, {Smoked paprika}, half the {Black pepper}, and half the sliced {Red Onion}. Cook until the tofu is lightly golden and coated all over.

   ~8 min

4. 4

   Add {Corn} and {Black Beans} to the skillet and cook until hot and the corn is lightly blistered. Squeeze in half the {Lime}.

   ~5 min

5. 5

   Fluff the rice and divide into bowls. Top with the tofu mixture, {Avocado}, remaining {Red Onion}, and {Fresh cilantro}. Serve with the rest of the {Lime} wedges.

   ~3 min