Honey-Soy Tofu & Garlic Rice

Name: Honey-Soy Tofu & Garlic Rice with Creamy Slaw & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 1 packet Mayonnaise; 1 packet Honey-Soy Sauce; 1 packet Jasmine rice; packet Garlic Paste; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Soy Sauce Mix; 400 g Firm tofu; 1 packet Crispy Shallots; 1 drizzle olive oil; 1 tbs plain flour; 20 g butter; 1.25 cup water (for the rice); ¼ cup water (for the sauce); 1 drizzle vinegar (white wine or rice wine)

with Creamy Slaw & Peanuts

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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!

We’ve replaced the crushed peanuts in this recipe with crispy shallots due to local ingredient availability. It'll be just as delicious, just follow you recipe card!

Tags:

Veggie

Allergens:

Sesame

•Soy

•Wheat

•Gluten

•Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Mayonnaise

1 packet

Honey-Soy Sauce

1 packet

Jasmine rice

packet

Garlic Paste

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Soy Sauce Mix

400 g

Firm tofu

1 packet

Crispy Shallots

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

20 g

butter

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values

Calories794 kcal

Energy (kJ)3320 kJ

Fat37 g

of which saturates10.6 g

Carbohydrate81.5 g

of which sugars23.3 g

Dietary Fibre4.8 g

Protein30.4 g

Sodium1410 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

• 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!