HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeking Marinated Tofu & Garlic Rice Bowl
Peking Marinated Tofu & Garlic Rice Bowl

Peking Marinated Tofu & Garlic Rice Bowl

with Crushed Peanuts & Soy Mayo

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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.


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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 packet

Asian greens

1 bunch

spring onion

1 block

Peking marinated tofu

(ContainsGluten, Soy, SesameMay be presentPeanuts, Tree Nuts, Milk, Egg)

1 packet



1 packet

crushed peanuts


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat40 g
of which saturates9 g
Carbohydrate85.3 g
of which sugars18.5 g
Dietary Fibre0 g
Protein30.7 g
Cholesterol0 mg
Sodium1420 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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


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