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Peking-Style Tofu & Ginger-Soy Veggies

Peking-Style Tofu & Ginger-Soy Veggies

with Garlic Rice & Roasted Peanuts

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Behind every great stir-fry, there's got to be a great sauce! This one has sweet chilli, fresh ginger, garlic and soy sauce, and it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.

Allergens:MilkGlutenSoySesamePeanuts

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

jasmine rice

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

1 unit

carrot

1 bunch

spring onion

1 bag

snow peas

1 knob

ginger

1 block

Peking marinated tofu

(ContainsGluten, Soy, SesameMay be presentMilk, Peanuts, Tree Nuts, Egg)

1 tub

sweet chilli sauce

1 packet

sesame oil blend

(ContainsSesame)

1 packet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Milk, Peanuts, Soy, Tree Nuts)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Milk, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

4 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat26.3 g
of which saturates6.9 g
Carbohydrate91 g
of which sugars21.8 g
Dietary Fibre0 g
Protein29.6 g
Cholesterol0 mg
Sodium1970 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt to the pan 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 the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the spring onion into 3cm pieces. Trim the snow peas. Finely grate the ginger. Gently crush the roasted peanuts (still in their packet) with a rolling pin or the bottom of a saucepan, or roughly chop them if you prefer. Drain the Peking marinated tofu sauce in a small bowl and set aside. Cut the tofu into 2cm cubes.

3

To the bowl with the tofu sauce, combine the remaining garlic, ginger, soy sauce, sweet chilli sauce, water (for the sauce) and 1/2 the sesame oil blend. Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing occasionally, until browned and warmed through, 4-5 minutes. Transfer to a plate.

5

Wipe out the frying pan and return to a medium-high with the remaining sesame oil blend and a drizzle of olive oil. When the oil is hot, add the carrot and spring onion and cook until just softened, 1-2 minutes. Add the snow peas and the ginger-soy mixture and cook until tender, 2-3 minutes. Remove from the heat, add the tofu and stir to coat.

6

Divide the garlic rice between bowls and top with the ginger-soy tofu and veggies. Sprinkle with the crushed peanuts and toasted sesame seeds.