Korean-Style Tofu & Garlic Rice
with Sesame Veggies & Plant-Based Mayo
- Soy
- Sesame
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Fish
- Milk
- Almond
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!*
Ingredients
3 clove
garlic
1 packet
jasmine rice
(Contains: May contain traces of allergens; )
1
carrot
1 packet
Asian Greens
½ packet
firm tofu
(Contains: Soy, May contain traces of allergens, Eggs, Sesame, Crustaceans; )
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Sesame, Gluten, Wheat, May contain traces of allergens, Eggs, Fish, Milk, Almond; )
1 packet
ginger paste
(Contains: May contain traces of allergens; )
1 packet
Plant-Based Mayo
(Contains: Soy; )
Not included in your delivery
olive oil
20 g
plant-based butter
20 cup
water
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 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.
• 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!
