We love rice bowls because they’re so easy to customise with your favourite flavours. This veggie version uses Peking-style tofu, broccolini, carrot and ginger, with a drizzle of fragrant coconut sauce to tie the whole thing together.
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Peking marinated tofu(ContainsGluten, Soy, SesameMay be presentMilk, Peanuts, Tree Nuts, Egg)
long red chilli
sesame seeds(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)
soy sauce(ContainsGluten, Soy)
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice and the salt, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the broccolini and cut into 2cm pieces. Zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Finely grate the ginger. Drain the Peking marinated tofu, then cut the tofu into 2cm chunks.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini and cook until softened, 5-6 minutes. Season with salt and pepper, then transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle more olive oil. Cook the tofu, tossing, until browned, 4 minutes. Transfer to the plate with the veggies.
Return the frying pan to a medium heat (no need to wash it!) with a small drizzle of olive oil if needed. Add the lemon zest, garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and simmer, scraping up any tofu bits from the base of the pan, until thickened slightly, 3-4 minutes. Add a squeeze of lemon juice to taste.
Thinly slice the long red chilli (if using). Stir the toasted sesame seeds through the rice and season to taste. Divide the sesame rice between bowls and top with the Peking tofu and veggies. Spoon over the coconut sauce and garnish with the chilli. Serve with any remaining lemon wedges.