Sweet, sticky and full of zing! This teriyaki tofu brings the flavour, teamed with speedy corn rice, punchy garlicky greens and a hit of lime and coriander to keep things fresh and fabulous.
This recipe is under 650kcal per serving.
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
1 tin
Sweetcorn
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs. )
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Microwavable Basmati Rice
1
Baby Broccoli
1
Lime
1
Spring Onion
1 drizzle
olive oil
• Trim baby broccoli, halving any thicker stalks lengthways. Finely chop garlic. Thinly slice spring onion. Slice lime into wedges. • Drain sweetcorn. • Cut Asian marinated tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. • Add teriyaki sauce, a squeeze of lime juice and a splash of water, tossing to coat, 1 minute. Season with pepper.
• Microwave basmati rice until steaming , 2-3 minutes. To rice packet, add corn and fluff up with a fork. • Divide corn rice and garlicky baby broccoli between bowls. Top with teriyaki tofu and spring onion. Serve with any remaining lime wedges. Enjoy!