Korean-Style Tofu & Garlic Rice

Name: Korean-Style Tofu & Garlic Rice with Sesame Veggies & Mayo
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 packet Jasmine rice; 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

with Sesame Veggies & Mayo

Get up to $175 off

Tags:

Plant Based

•Chef's Choice

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

Jasmine rice

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. )

Nutrition Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat25.2 g

of which saturates3.1 g

Carbohydrate58.7 g

of which sugars11.6 g

Dietary Fibre3.6 g

Protein29.8 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. • 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. 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 rice between bowls. Top with sesame veggies and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!