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; 1 packet Korean Stir-Fry Sauce; 1 packet Ginger Paste; 2 Garlic; 1 packet Baby Leaves; 400 g Firm tofu; 1 packet Button Mushrooms; 1 drizzle olive oil; 20 g plant-based butter; 1.25 cup water; 1 drizzle sesame oil

with Sesame Veggies & Plant-Based Mayo

Get up to $175 off

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.

Tags:

Plant Based

•Chef's Choice

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•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

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

1 packet

Ginger Paste

Garlic

1 packet

Baby Leaves

400 g

Firm tofu

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

1 packet

Button Mushrooms

Not included in your delivery

1 drizzle

olive oil

20 g

plant-based butter

(Contains: Milk; )

1.25 cup

water

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

Calories582 kcal

Energy (kJ)2430 kJ

Fat40.6 g

of which saturates6.2 g

Carbohydrate36.1 g

of which sugars8.3 g

Dietary Fibre2.7 g

Protein27.4 g

Cholesterol0 mg

Sodium1020 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 button mushrooms. • 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. Add mushrooms and cook until browned and softened, 5-6 minutes. • Add Asian greens and cook until just wilted, 1-2 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.