Teriyaki-Glazed Tofu
with Garlic-Ginger Rice & Crispy Shallots
It's time to get your tofu on! Dust it in flour and fry until crisp and golden, then add sesame seeds and teriyaki sauce for flavour and crunch. Served with garlic-ginger rice and a medley of veggies, this tasty combo is all kinds of wonderful.
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
Ingredients
1 knob
ginger
1 packet
jasmine rice
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
carrot
1 unit
courgette
1 bag
green beans
1 pinch
chilli flakes
½ unit
lemon
1 block
firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1 sachet
mixed sesame seeds
(Contains Sesame; )
½ sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Crispy Shallots
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ tsp
salt
4 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
Finely grate the garlic (or use a garlic press) and ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the water and the salt 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!
While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into half-moons. Trim the green beans and cut into 2cm pieces. Slice the lemon (see ingredients list) into wedges. Cut the firm tofu into 1cm cubes.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, courgette and green beans and cook, stirring occasionally, until tender, 5 minutes. TIP: Add a splash of water to speed up the cooking. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm. TIP: Don't worry if the veggies char a little, this adds to the flavour.
In a medium bowl, add the plain flour and tofu and toss to coat.
When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook, turning occasionally, until golden, 5-7 minutes. Remove the pan from the heat, then add the mixed sesame seeds and teriyaki sauce (see ingredients list). Toss to coat the tofu in the sauce mixture.
Divide the garlic-ginger rice between bowls. Top with the veggies and teriyaki tofu. Spoon over any excess sauce remaining in the pan, sprinkle with the crispy shallots and top with a squeeze of lemon juice.
