Korean-Style Tofu & Garlic Rice
with Sesame Veggies & Mayo
If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this HelloFresh plant-based version. So, divvy up the fragrant rice, plate on the tofu and toppings, then mix it all together for a glorious fusion of flavours and textures.
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
Ingredients
Garlic
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1
Asian Stir-Fry Mix
1
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
plant-based butter
water
sesame oil
(Contains Sesame; )
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook Asian stir-fry mix until tender, 4-5 minutes. • Add the remaining garlic 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 rice between bowls. Top with sesame veggies and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!