Salt & Pepper Tofu

Name: Salt & Pepper Tofu with Honey-Soy Veggies, Rice & Japanese Mayo
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; 200 g Asian Marinated Tofu; 1 packet Mayonnaise; 1 packet Japanese Dressing; 1 sachet Southeast Asian Spice Blend; 1 Carrot; 1 Asian Greens; 1 drizzle olive oil; 20 g butter; 1.25 cup water; 1 tbs soy sauce; 1 tbs honey; ½ tsp salt; ¼ tsp pepper; 2.5 tbs plain flour

with Honey-Soy Veggies, Rice & Japanese Mayo

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This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Soy

•Sesame

•Milk

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

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

200 g

Asian Marinated Tofu

(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs. )

1 packet

Mayonnaise

(May be present: Sesame, Eggs, Soy, Fish. )

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish. )

1 sachet

Southeast Asian Spice Blend

Carrot

Asian Greens

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten. )

1 tbs

honey

½ tsp

salt

¼ tsp

pepper

2.5 tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

Nutrition Values

Energy (kJ)2220 kJ

Calories530 kcal

Fat28.1 g

of which saturates8.8 g

Carbohydrate61.1 g

of which sugars17.9 g

Dietary Fibre3.6 g

Protein7.4 g

Sodium1480 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

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine the soy sauce and the honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• While the veggies are cooking, cut Asian marinated tofu into 2cm chunks. • In a medium bowl, add the salt, Southeast Asian spice blend, the pepper and the plain flour. Stir to combine. • Add tofu and toss to coat.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up tofu using tongs and shake off any excess flour back into the bowl. • Cook tofu, tossing until browned, 3-4 minutes.

• Divide garlic rice between bowls. • Top with honey-soy veggies and salt and pepper tofu. • Garnish with crispy shallots and serve with Japanese mayo. Enjoy!