American BBQ Tofu & Charred Corn Bowl
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American BBQ Tofu & Charred Corn Bowl

American BBQ Tofu & Charred Corn Bowl

with Garlic Rice & Plant-Based Mayo

We’re cooking up tonight’s little tofu cubes in a lavish dark sauce. Smokey-sweet BBQ sauce and hot sriracha come together for a flavourful marinade that packs a punch. Pull it together with garlic rice and charred corn, plus a dollop of creamy mayo for a taste of decadence in a bowl!

Tags:
Plant Based
Calorie Smart
Allergens:
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

Garlic

1

Basmati Rice

1

Tomato

1

baby leaves

1

Firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1

Sweetcorn

1

All-American Spice Blend

1

BBQ Sauce

1

Sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Plant-Based Mayo

(Contains Soy; )

Not included in your delivery

olive oil

plant-based butter

water

white wine vinegar

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Nutrition Values

Energy (kJ)2571 kJ
Calories614 kcal
Fat22.6 g
of which saturates7.4 g
Carbohydrate81.8 g
of which sugars15.1 g
Dietary Fibre4.6 g
Protein19.2 g
Sodium1253 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

2

• Meanwhile, roughly chop tomato and baby spinach leaves. • Pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. • Drain the sweetcorn.

3

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

4

• In a second medium bowl, combine tofu and All-American spice blend. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss until coated.

5

• Meanwhile, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil to the charred corn. • Season and toss to combine.

6

• Divide garlic rice between bowls. Top with American BBQ tofu and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy!