Korean Tofu & Garlic Rice

Name: Korean Tofu & Garlic Rice with Sesame Greens & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 20 g plant-based butter; 1.25 cup water; 1 packet jasmine rice; ½ packet firm tofu; 1 bag green beans; 1 bag baby broccoli; 1 carrot; 1 packet cornflour; 1 sachet sesame seeds; 1 drizzle sesame oil; ½ packet Ginger & Lemongrass Paste; 1 packet sriracha; 1 packet Plant-Based Mayo; 3 clove garlic; 1 packet Korean Stir-Fry Sauce

with Sesame Greens & Sriracha 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 and then mix it all together for a glorious fusion of flavours and textures.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Soy

•Sesame

•Gluten

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

½ packet

firm tofu

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

1 bag

green beans

1 bag

baby broccoli

carrot

1 packet

cornflour

1 sachet

sesame seeds

(Contains: Sesame; )

½ packet

Ginger & Lemongrass Paste

(May be present: Eggs, Sesame, Milk, Gluten, Soy, Fish, Almond. )

1 packet

sriracha

(May be present: Soy. )

1 packet

Plant-Based Mayo

(Contains: Soy; )

3 clove

garlic

1 packet

Korean Stir-Fry Sauce

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

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

1 drizzle

sesame oil

(Contains: Sesame; )

Nutrition Values

Energy (kJ)3252 kJ

Fat30.9 g

of which saturates8.2 g

Carbohydrate99.7 g

of which sugars15.5 g

Protein21.3 g

Sodium1190 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop garlic. In a medium saucepan, melt 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 the heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Trim and halve greens beans. Trim and halve baby broccoli lengthways. Thinly slice carrot into sticks. In a medium bowl, add tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. 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 & lemongrass paste (see ingredients) and cook, stirring, until coated, 1 minute.