Double Sweet Soy-Glazed Tofu & Sushi Rice

Name: Double Sweet Soy-Glazed Tofu & Sushi Rice with Cucumber Salad & Japanese Dressing
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 packet Japanese Dressing; 1 Cucumber; 1 packet Slaw Mix; 1 Lime; 1 Spring Onion; 400 g Asian Marinated Tofu; 1 packet Sweet Soy Seasoning

with Cucumber Salad & Japanese Dressing

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Rice bowls are a favourite for something quick, fresh and delicious! Add flavourful marinated tofu, a crunchy slaw and fragrant coriander to a bowl of zingy-sweet sushi rice for a taste explosion.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Sesame

•Soy

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

Mixed Salad Leaves

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

1 packet

Japanese Dressing

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

Cucumber

1 packet

Slaw Mix

Lime

Spring Onion

400 g

Asian Marinated Tofu

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

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories217 kcal

Energy (kJ)907 kJ

Fat3.7 g

of which saturates0.3 g

Carbohydrate39.5 g

of which sugars14.4 g

Dietary Fibre4.9 g

Protein5.6 g

Sodium823 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 Saucepan

Cooking Steps

• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed,
10-15 minutes.

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

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice spring onion.
• Zest lime to get a pinch and slice into wedges.
• Cut Asian marinated tofu into 2cm chunks.

• When rice has 5 minutes remaining, heat a generous drizzle of olive oil in a large frying pan over medium-high heat.
• When the oil is hot, cook tofu, in batches, turning occasionally, 4-5 minutes.
• Add sweet soy seasoning and cook, turning to coat, until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce and a splash of water, gently tossing tofu to coat.

• Meanwhile, to pan with rice, add lime zest, the vinegar and sugar, and stir, until rice is coated.

• In a large bowl, combine cucumber, mixed salad leaves, slaw mix, spring onion, Japanese dressing and a squeeze of lime juice. Season to taste.

• Divide sushi rice and cucumber salad between bowls. Top with sweet soy-glazed tofu.
• Tear over coriander to serve. Serve with any remaining lime wedges. Enjoy!