Asian-Glazed Tofu & Veggie Buddha Bowl

Name: Asian-Glazed Tofu & Veggie Buddha Bowl with Coconut Sweet Chilli Mayo & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 bag Kumara; 1 sachet mixed sesame seeds; 1 cucumber; ¼ cup rice wine vinegar; 1 bag Shredded Cabbage Mix; 1 tsp sesame oil; 1 packet firm tofu; 2 sachet curry powder; ½ packet cornflour; 1 packet Coconut Sweet Chilli Mayonnaise; 1 packet roasted peanuts; ½ packet Asian Stir-Fry Mix

with Coconut Sweet Chilli Mayo & Peanuts

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There’s so much to choose from, where should we start! The roasted pumpkin looks so vibrant, but the stir-fry glaze on the tofu is making everyone’s mouth water. A refreshing pickled cucumber or the sesame slaw could be a relaxing way to start, not to mention the coconutty sweet chilli mayo! Let’s have it all!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

Allergens:

Sesame

•Soy

•Eggs

•Peanuts

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Kumara

1 sachet

mixed sesame seeds

cucumber

1 bag

Shredded Cabbage Mix

1 packet

firm tofu

2 sachet

curry powder

½ packet

cornflour

1 packet

Coconut Sweet Chilli Mayonnaise

1 packet

roasted peanuts

½ packet

Asian Stir-Fry Mix

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

1 tsp

sesame oil

Nutrition Values

Energy (kJ)2637 kJ

Fat37.4 g

of which saturates5.6 g

Carbohydrate35.5 g

of which sugars20.3 g

Protein31.1 g

Sodium536 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara into bite-sized chunks. • Place kumara on a lined oven tray and sprinkle with mixed sesame seeds. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide kumara between two trays.

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a second medium bowl, combine shredded cabbage mix, the sesame oil, a splash of the pickling liquid and a pinch of salt. • Pat firm tofu dry with paper towel. Cut into 1cm cubes. • In a third medium bowl, add tofu, curry powder and cornflour (see ingredients). Season with salt and pepper, then gently toss until well coated.

• When kumara has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Dust off any excess cornflour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.

• Remove pan from heat, then add Asian stir-fry sauce (see ingredients) and a splash of water, tossing tofu until coated.

• Drain pickled cucumber. • Divide roasted kumara, Asian-glazed tofu, slaw and pickled cucumber between bowls. • Top with coconut sweet chilli mayo and sprinkle over roasted peanuts to serve. Enjoy!