Tofu Rice Bowl

Name: Tofu Rice Bowl with Charred Corn Slaw & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Asian Chilli Dressing; 1 tin Sweetcorn; 1 packet Jasmine rice; 1 packet Mayonnaise; 1 Celery; 1 packet Sriracha; 1 packet Shredded Cabbage Mix; 200 g Asian Marinated Tofu

with Charred Corn Slaw & Sriracha Mayo

Get up to $175 off

When word gets out that you’re having dumplings for dinner, you better set some extra places at the table because everyone will want a serving (or two)! No one can resist them drizzle in sriracha mayo and sprinkled in crispy shallots for crunch.

Tags:

Calorie Smart

•Veggie

Allergens:

Soy

•Wheat

•Gluten

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Asian Chilli Dressing

(Contains: Soy; )

1 tin

Sweetcorn

1 packet

Jasmine rice

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

Celery

1 packet

Sriracha

(May be present: Soy, Sesame, Fish, Eggs, Almond, Milk, Wheat, Gluten. )

1 packet

Shredded Cabbage Mix

200 g

Asian Marinated Tofu

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

Nutrition Values

Calories331 kcal

Energy (kJ)1390 kJ

Fat14.9 g

of which saturates2.6 g

Carbohydrate42.1 g

of which sugars11.2 g

Dietary Fibre2.6 g

Protein4.6 g

Sodium388 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

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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, thinly slice celery. Drain the sweetcorn. • Cut Asian marinated tofu into 2cm chunks. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

•Return frying pan to a medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes.

• While the tofu are cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.