Name: Tom Yum Beef, Tofu & Garlic Rice with Mushrooms & Asian Veggies
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Garlic; 250 g Beef Mince; 1 packet Jasmine rice; 1 packet Button Mushrooms; 1 sachet Chilli Flakes; 1 Spring Onion; 1 Asian Greens; 400 g Firm tofu; 1 packet tom yum paste

HelloFresh

Recipes

Thai Recipes

Tom Yum Beef, Tofu & Garlic Rice

with Mushrooms & Asian Veggies

Get up to $175 off

Tags:

Chef's Choice

•Vegetarian

Allergens:

Soy

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

Garlic

250 g

Beef Mince

1 packet

Jasmine rice

1 packet

Button Mushrooms

1 sachet

Chilli Flakes

Spring Onion

Asian Greens

400 g

Firm tofu

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

1 packet

tom yum paste

Nutrition Values

Calories654 kcal

Energy (kJ)2740 kJ

Fat32.6 g

of which saturates10.2 g

Carbohydrate29.1 g

of which sugars3.1 g

Dietary Fibre4.2 g

Protein56 g

Cholesterol50.8 mg

Sodium809 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.

Cooking Steps

• 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 all the 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 20 minutes remaining, heat a large frying pan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • 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 and stir in tom yum paste, soy sauce, the sesame oil and a splash of water. • Simmer until slightly reduced, 2-3 minutes. Season to taste.

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