Mapo-Style Tofu & Garlic Rice

Name: Mapo-Style Tofu & Garlic Rice with Mushrooms & Asian Veggies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Jasmine rice; 1 packet Button Mushrooms; 1 sachet Chilli Flakes; 1 Spring Onion; 1 Asian Greens; 1 packet Soy Sauce Mix; 400 g Firm tofu; 1 packet Sichuan Garlic Paste; 2 Garlic; 1 drizzle olive oil; 1.25 cup water; 1 tsp sesame oil

with Mushrooms & Asian Veggies

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Spice things up (just a little) with this Sichuan-garlic tofu stir-fry! Packed with mushrooms, hearty tofu, and colourful Asian veggies, it’s a bold, umami-rich bowl that brings the heat and the comfort. Serve it with a generous helping of garlic rice to really soak up all that flavour.

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

•Chef's Choice

Allergens:

Wheat

•Gluten

•Soy

•Sesame

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine rice

1 packet

Button Mushrooms

1 sachet

Chilli Flakes

Spring Onion

Asian Greens

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

400 g

Firm tofu

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

1 packet

Sichuan Garlic Paste

(Contains: Sesame, Soy; )

Garlic

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 tsp

sesame oil

(Contains: Sesame; )

Nutrition Values

Calories612 kcal

Energy (kJ)2560 kJ

Fat23.8 g

of which saturates3.3 g

Carbohydrate65.1 g

of which sugars15.5 g

Dietary Fibre4.8 g

Protein30.9 g

Cholesterol0 mg

Sodium1060 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 Saucepan

Cooking Steps

PDF

• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous 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, roughly chop Asian greens.
• Thinly slice button mushrooms and spring onion (including the white ends).

• Cut plain tofu (see ingredients) into 2cm chunks.

• When rice has 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Add mushrooms and white ends of spring onion and cook until just browned and softened, 4-5 minutes.
• Add tofu and gently toss until heated through, 1-2 minutes.
• Add Asian greens and cook until wilted, 1 minute.

• Reduce heat to low, then stir in Sichuan garlic paste, soy sauce mix, the sesame oil and a splash of water.
• Simmer until slightly reduced, 2-3 minutes. Season to taste.

• Divide garlic rice and mapo-style tofu between bowls.
• Garnish with a pinch of chilli flakes (if using) and remaining spring onion to serve. Enjoy!