Fragrant Double Tofu & Teriyaki Veggies

Name: Fragrant Double Tofu & Teriyaki Veggies with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Teriyaki Sauce; 1 Broccoli; 1 Carrot; 1 packet Soy Sauce Mix; 400 g Asian Marinated Tofu; 1 packet Parsley; 1 drizzle olive oil; 20 g butter; 1.25 cup water

with Garlic Rice & Crispy Shallots

Get up to $175 off

Asian Marinated Tofu - jazz up your favourite stir-fries, curries and soups with this vegetarian-friendly protein that doesn't skimp on flavour! Marinated in soy sauce and Chinese five spice, this firm tofu delivers rich umami flavours with a gentle aromatic finish.

This recipe is under 650kcal per serving.

Tags:

Veggie

•Calorie Smart

Allergens:

Sesame

•Soy

•Wheat

•Gluten

•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

Crispy Shallots

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Teriyaki Sauce

(Contains: Sesame, Soy; )

Broccoli

Carrot

1 packet

Soy Sauce Mix

(Contains: Soy, Wheat, Gluten; )

400 g

Asian Marinated Tofu

1 packet

Parsley

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

Nutrition Values

Calories383 kcal

Energy (kJ)1600 kJ

Fat17 g

of which saturates8 g

Carbohydrate42.6 g

of which sugars12.7 g

Dietary Fibre7.2 g

Protein11.3 g

Sodium1100 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the 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!

• Meanwhile, thinly slice carrot into half-moons. Cut broccoli into small florets, then roughly chop stalk. • Cut Asian marinated tofu into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Cook in batches if your pan is getting crowded. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and broccoli, tossing, until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute.