Korean-Style Tofu & Garlic Rice
with Sesame Veggies & Plant-Based 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, pile 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Fish, Eggs, Cashew, Almond, Milk)
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
1 packet
Button Mushrooms
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Sesame, Eggs, Crustaceans)
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.25 cup
water
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
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 Asian marinated tofu into 2cm chunks.
• 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 until browned, 3-4 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. • Drizzle over plant-based mayo to serve. Enjoy!
