Tofu Rice & Veggie Bowl

Name: Tofu Rice & Veggie Bowl with Toasted Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 tin coconut milk; 1 cup water; ¼ tsp salt; 1 packet basmati rice; 1 unit carrot; 1 bag green beans; 1 head broccoli; 1 clove garlic; ½ unit lime; 1 packet Japanese Tofu; 1 sachet sesame seeds; 1 tub mayonnaise; 4 tsp sesame oil (optional); 3 tsp soy sauce; 1 tsp sugar; 2 tsp rice wine vinegar; 1 packet Crispy Shallots

with Toasted Sesame Dressing

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Whip up an easy and filling rice bowl, topped with flavour in every bite. Rich coconut rice forms the base, with a nutty marinated tofu on top plus garlicky veggies for colour and crunch. With a toasted sesame dressing to bring the dish together, this is a magical medley!

Allergens:

Gluten

•Soy

•Sesame

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

1 unit

carrot

1 bag

green beans

1 head

broccoli

1 clove

garlic

½ unit

lime

1 packet

Japanese Tofu

(Contains: Gluten, Soy; May be present: Peanuts, Sesame. )

1 sachet

sesame seeds

(Contains: Sesame; )

1 tub

mayonnaise

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

1 packet

Crispy Shallots

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

4 tsp

sesame oil (optional)

(Contains: Sesame; )

3 tsp

soy sauce

(Contains: Gluten, Soy; )

1 tsp

sugar

2 tsp

rice wine vinegar

Nutrition Values

/ per serving

Calories4340 kcal

Fat64 g

of which saturates16.6 g

Carbohydrate81.9 g

of which sugars13 g

Protein27.8 g

Sodium1290 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

•Lid

•Medium Pan

•Chopping board

•Knife

•Medium Non-Stick Pan

•Small Bowl

•Medium Bowl

Cooking Steps

In a medium saucepan, bring the coconut milk, water and salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Chop the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Cut the lime (see ingredients list) into wedges. Quarter each piece of the Japanese tofu.

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil (if using), soy sauce, sugar and rice wine vinegar. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot, green beans, broccoli and a generous pinch of salt. Cook, stirring, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 2 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until golden, 2 minutes each side.

Divide the coconut rice between bowls and top with the garlic vegetables, tofu and drizzle with the sesame dressing. Sprinkle with the crispy shallots and serve with the lime wedges.