Peking Marinated Tofu & Sesame-Garlic Rice
with Aromatic Coconut Sauce- Gluten
- Soy
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Peanuts
- Traces of Tree Nuts
We love rice bowls because they’re so easy to customise with your favourite flavours. This plant-based version uses Peking-style tofu, carrot and Asian greens, with a drizzle of aromatic ginger-lemongrass coconut sauce to tie the whole thing together. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
4 clove
garlic
1 packet
jasmine rice
1
carrot
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 box
coconut milk
1 sachet
sesame seeds
(Contains: Sesame; )
½
Fresh Chilli
1 packet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 bag
Asian Greens
1 packet
Peking Marinated Tofu
(Contains: Gluten, Soy, Sesame; May be present: Eggs, Milk, Peanuts, Tree Nuts)
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, heat the plant-based butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the 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!
While the rice is cooking, thinly slice the carrot into half-moons. Roughly chop the Asian greens. Reserve the Peking marinade (1 tbs for 2 people / 2 tbs for 4 people), then cut the Peking marinated tofu into 2cm cubes. In a medium bowl, combine the Peking tofu, sweet soy seasoning and a drizzle of olive oil. In a small bowl, combine the reserved Peking marinade, the soy sauce, brown sugar and coconut milk. Set aside.
Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 2-3 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm.
Return the frying pan to a medium heat with a drizzle of 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 with a small drizzle of olive oil. Cook the ginger & lemongrass paste and remaining garlic, stirring, until fragrant, 1 minute. Add the coconut sauce mixture and simmer. Scrape any tofu bits from the base of the pan and stir until thickened slightly, 1-2 minutes.
Thinly slice the long green chilli (if using). Stir the toasted sesame seeds through the garlic rice and season to taste. Divide the sesame-garlic rice between bowls and top with the Peking tofu and veggies. Spoon over the coconut sauce and garnish with the chilli to serve.
