Peking Marinated Tofu & Garlic Rice Bowl

Name: Peking Marinated Tofu & Garlic Rice Bowl with Crushed Peanuts & Soy Mayo
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 unit cucumber; 1 unit carrot; 1 packet Asian Greens; 1 bunch spring onion; 1 block Peking Marinated Tofu; 1 tbs soy sauce; 1 packet mayonnaise; 1 packet Crushed Peanuts

with Crushed Peanuts & Soy Mayo

Get up to $175 off

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

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!

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.

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.

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.