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.
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
2 clove
garlic
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 unit
cucumber
1 unit
carrot
1 packet
Asian greens
1 bunch
spring onion
1 block
Peking marinated tofu
(ContainsGluten, Soy, SesameMay be presentPeanuts, Tree Nuts, Milk, Egg)1 packet
mayonnaise
(ContainsEggs)1 packet
crushed peanuts
(ContainsPeanuts)Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
(ContainsGluten, Soy)
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.