Asian-Glazed Tofu & Veggie Buddha Bowl
with Avocado & Peanuts
There’s so much to choose from, where should we start! The roasted pumpkin looks so vibrant, but the stir-fry glaze on the tofu is making everyone’s mouth water. A refreshing pickled cucumber, avocado chunks or the sesame slaw could be a relaxing way to start, not to mention the coconutty sweet chilli mayo! Let’s have it all!
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
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
cucumber
1 bag
Shredded Cabbage Mix
1 packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
2 sachet
curry powder
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1
avocado
1 bag
Kumara
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
½ packet
Plant-Based Asian Stir-Fry Sauce
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Tree Nuts, Sesame. )
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray and sprinkle with mixed sesame seeds. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide kumara between two trays.
• Meanwhile, thinly slice cucumber into rounds. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a second medium bowl, combine shredded cabbage mix, the sesame oil, a splash of the cucumber pickling liquid and a pinch of salt. • Pat firm tofu dry with paper towel. Cut into 1cm cubes. • In a third medium bowl, add tofu, curry powder and cornflour (see ingredients). Season with salt and pepper, then gently toss until well coated.
• When kumara has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Dust off any excess cornflour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.
• Remove tofu from the heat, then add Asian stir-fry sauce (see ingredients) and a splash of water, tossing until coated.
• Drain pickled cucumber. • Divide roasted kumara, avocado, Asian-glazed tofu, slaw and pickled cucumber between bowls. • Top with roasted peanuts and coconut sweet chilli mayo. Enjoy!