Korean-Style Tofu & Garlic Rice

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

with Sesame Veggies & Plant-Based Mayo

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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, pile on the tofu and toppings, then mix it all together for a glorious fusion of flavours and textures.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

Plant Based

•Chef's Choice

Allergens:

Sesamzaad

•Gluten

•Soja

•Hvede

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: Sesamsamen, Pesce, Uova, Soja. )

Korean Stir-Fry Sauce

(Contains: Hvede, Gluten, Sesamzaad, Soja; May be present: Kaschunüsse, Mandeln, Uova, Pesce, Latte. )

1 packet

Ginger Paste

Garlic

1 packet

Shredded Cabbage Mix

Asian Greens

400 g

Firm tofu

(Contains: Soja; May be present: Uova, Sesamsamen, Crostacei. )

Nutrition Values

Calories510 kcal

Energy (kJ)2140 kJ

Fat25.1 g

of which saturates3.1 g

Carbohydrate39.1 g

of which sugars11.3 g

Dietary Fibre3.7 g

Protein28.5 g

Sodium999 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

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half 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, thinly slice carrot into half-moons. • Roughly chop Asian greens. • 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 carrot and Asian greens until tender, 4-5 minutes. • Add the remaining garlic and cook until fragrant, 1-2 minutes. • Add a drizzle of the 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.