This dish ticks all the boxes - sweet, sticky, and savoury! Tender honey soy tofu meets fragrant garlic rice, while a creamy slaw and crunchy peanuts bring the perfect balance of freshness and crunch. It’s a little bit sweet, a little bit tangy, and a whole lot delicious!
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
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
1
carrot
1 packet
Plain Tofu
½ packet
Honey-Soy Sauce
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Milk, Fish, Almond. )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Sesame, Almond, Cashew, Fish, Wheat. )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat. )
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
1 tbs
plain flour
(Contains: Gluten; )
1 packet
soy sauce
(Contains: Gluten, Soy; )
¼ cup
water (for the sauce)
drizzle
vinegar (white wine or rice wine)
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, grate the carrot. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine tofu and the plain flour.
• When the rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, shake any excess flour off, then cook tofu, turning occasionally, 4-5 minutes. • Add honey-soy sauce (see ingredients), soy sauce mix and the water (for the sauce), turning to coat, until fragrant, 1 minute.
• In a large bowl, combine shredded cabbage mix, carrot, mayonnaise and a drizzle of the vinegar. Season and toss to coat. • Divide garlic rice and creamy slaw between bowls. • Top with honey soy tofu and spoon over any remaining sauce. • Sprinkle over crushed peanuts. Enjoy!