Korean-Style Tofu & Garlic Brown Rice

Name: Korean-Style Tofu & Garlic Brown Rice with Sesame Greens & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Plant-Based Mayo; 1 packet Korean Stir-Fry Sauce; 1 packet Ginger Paste; 1 packet Shredded Cabbage Mix; 1 Asian Greens; 400 g Firm tofu; 1 packet Brown Rice

with Sesame Greens & Sriracha Mayo

Get up to $175 off

Tags:

Plant Based

Allergens:

Sesame

•Gluten

•Soy

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

1 packet

Korean Stir-Fry Sauce

(Contains: Sesame, Gluten, Soy, Wheat; May be present: Fish, Eggs, Milk, Almond. )

1 packet

Ginger Paste

1 packet

Shredded Cabbage Mix

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Sesame, Eggs, Crustaceans. )

1 packet

Brown Rice

Nutrition Values

Calories631 kcal

Energy (kJ)2640 kJ

Fat26.6 g

of which saturates3.4 g

Carbohydrate61.8 g

of which sugars11.9 g

Dietary Fibre4.4 g

Protein31 g

Sodium1000 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.

Cooking Steps

• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside. • Add a dash of olive oil over medium heat, add garlic and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, stir to combine. Remove from heat.

• Meanwhile, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Roughly chop Asian greens.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook shredded cabbage mix until tender, 4-5 minutes. • Add the remaining garlic and Asian greens, and cook until fragrant, 1-2 minutes. • Add a drizzle of sesame oil and season. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.

• Reduce heat to medium, then add Korean stir-fry sauce and ginger paste and cook, stirring, until coated, 1 minute.

• Divide garlic brown rice between bowls. Top with sesame veggies and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!