American BBQ Tofu & Cheesy Charred Corn Bowl
with Garlic Rice & Plant-Based Mayo
We’re cooking up tonight’s little tofu cubes in a lavish dark sauce. Smokey-sweet BBQ sauce and hot sriracha come together for a flavourful marinade that packs a punch. Pull it together with garlic rice and charred corn, plus a dollop of creamy mayo for a taste of decadence in a bowl!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
1
tomato
1 packet
baby leaves
½ packet
Plain Tofu
1 tin
sweetcorn
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, roughly chop tomato and baby spinach leaves. • Pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. • Drain the sweetcorn.
• 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.
• In a second medium bowl, combine tofu and All-American spice blend. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss until coated.
• Meanwhile, to the charred corn, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Sprinkle with shredded Cheddar cheese. • Season and toss to combine.
• Divide garlic rice between bowls. Top with American BBQ tofu and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy!