Glazed Mumbai Tofu, Chicken & Rapid Rice
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Glazed Mumbai Tofu, Chicken & Rapid Rice

Glazed Mumbai Tofu, Chicken & Rapid Rice

with Garlic Veggies & Roasted Cashews

We’re all for plant-based meals that don’t sacrifice on flavour or satiety, and this one ticks all the boxes! This tofu is gently spiced with Mumbai flavours and tossed in a sweet apricot sauce for mouth-watering goodness. Garlicky veggies and fluffy rice are the perfect accompaniments!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Gluten
Milk
cashews

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

1 sachet

Vegetable Stock Powder

1 packet

Green beans

1

Carrot

½ packet

Firm tofu

1 sachet

Mumbai Spice Blend

1 packet

garlic paste

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

1 packet

Apricot Sauce

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten; )

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Nutrition Values

Energy (kJ)2662 kJ
Fat20.9 g
of which saturates4.3 g
Carbohydrate53.7 g
of which sugars18.6 g
Protein59.3 g
Sodium856 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and add the vegetable stock powder. Stir to combine.

2
2

• Meanwhile, trim green beans. Thinly slice carrot into sticks. Pick and thinly slice mint leaves. Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. Cut chicken breast into 2cm chunks. • In a medium bowl, add tofu, Mumbai spice blend, the plain flour and a pinch of salt and pepper. Toss tofu to coat.

TIP: Leave the Mumbai spice blend off the childs portion for less spice.

3
3

• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing regularly, until tender, 5-6 minutes. • In the last minute of cook time, add garlic paste (see ingredients) and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil.When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to bowl to rest. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove pan from heat, then add apricot sauce and a splash of water, tossing tofu to coat. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Divide rice between bowls. • Top with chicken, garlic veggies and glazed Mumbai tofu for kid's and adult's portion. • Top with Greek-style yoghurt and roasted cashews on adults portion. Enjoy!