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Peking Marinated Tofu & Garlic Rice Bowl
Peking Marinated Tofu & Garlic Rice Bowl

Peking Marinated Tofu & Garlic Rice Bowl

with Crushed Peanuts & Soy Mayo

We love poke bowls, because they’re so easy to customise with your favourite flavours. This veggie version uses Peking-style tofu, Asian greens, carrot and cucumber, with a soy mayo to tie the whole thing together.

Tags:
Veggie
Allergens:
Milk
Gluten
Soy
Sesame
Eggs
Peanuts

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

2 clove

garlic

1 packet

basmati rice

1 unit

cucumber

1 unit

carrot

1 packet

Asian Greens

1 bunch

spring onion

1 block

Peking Marinated Tofu

1 packet

mayonnaise

1 packet

Crushed Peanuts

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ tsp

salt

1 tbs

soy sauce

Nutrition Values

/ per serving
Energy (kJ)3500 kJ
Fat40 g
of which saturates9 g
Carbohydrate85.3 g
of which sugars18.5 g
Protein30.7 g
Sodium1420 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

Lid
Medium Non-Stick Pan
Medium Pan

Cooking Steps

Cook the rice
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

get prepped
2

While the rice is cooking, thinly slice the cucumber and carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Reserve the Peking marinade, then cut the tofu into 1cm cubes.

cook the veggies
3

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until tender, 4 minutes. Add the Asian greens and cook slightly wilted, 1-2 minutes. Add 2/3 of the soy sauce and season with pepper. Transfer to a bowl along with the spring onion and cover to keep warm.

cook the tofu
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing, until browned and warmed through, 4 minutes. Add the reserved Peking marinade and stir until heated through, 1 minute.

make the soy mayo
5

While the tofu is cooking, combine the mayonnaise and remaining soy sauce in a small bowl.

serve
6

Divide the garlic rice, veggies, cucumber and Peking tofu between bowls. Drizzle over the soy mayo and garnish with the crushed peanuts.

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