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Ginger Tofu & Sweet Chilli Rice Bowl

Ginger Tofu & Sweet Chilli Rice Bowl

with Green Beans

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Bowl food must be one of our favourite food trends – and we think it’s here to stay! Simply start with a bed of jasmine rice, then top it with lightly cooked veggies, flavoursome tofu and a fried egg. Finishing with a drizzle of sweet chilli sauce takes this bowl to the next level – come and jump on the trend train with us!

Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's snow peas were not up to our quality standards so we've replaced them with green beans. Don't worry, the recipe will be just as delicious!

Allergens:GlutenSoyEggsSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 block

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 knob

ginger

2 clove

garlic

1 unit

carrot

1 bunch

Asian greens

1 packet

jasmine rice

(May be presentPeanuts, Sesame, Gluten, Tree Nuts, Milk, Soy)

1 tub

sweet chilli sauce

1 pinch

chilli flakes

½ sachet

black sesame seeds

(ContainsSesameMay be presentPeanuts, Gluten, Tree Nuts, Milk, Soy)

1 bag

green beans

Not included in your delivery

1.25 cup

water (for the rice)

4 tsp

soy sauce

(ContainsGluten, Soy)

4 tsp

honey

olive oil

2 unit

eggs

(ContainsEggs)

4 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2940 kJ
Fat19.1 g
of which saturates3.3 g
Carbohydrate93.2 g
of which sugars24.8 g
Dietary Fibre0 g
Protein35.9 g
Cholesterol0 mg
Sodium1130 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Grater
Knife
Peeler
Small Bowl
Plate
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim and halve the green beans. Cut each Japanese tofu piece in half.

3

In a small bowl, combine the garlic, ginger, soy sauce, honey and water (for the sauce). Stir and set aside.

4

Heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and green beans to the pan and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook for 2-3 minutes on each side, or until heated through. Add the ginger sauce and cook, stirring, for 1 minute to combine. Transfer to the same plate to keep warm.

5

Wash out the pan, then return to a medium-high heat with a drizzle of olive oil and crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking.

6

Divide the rice between bowls and top with the veggies and garlic-ginger tofu. Top with the fried egg and drizzle with sweet chilli sauce. Sprinkle with the black sesame seeds (see ingredients list) and a pinch of chilli flakes (if using).