Asian-Glazed Tofu & Veggie Buddha Bowl
with Mayonnaise & Crispy Shallots
There’s so much to choose from, where should we start! The roasted pumpkin looks so vibrant, but the curry powder coating on the tofu is making everyone’s mouth water. A refreshing pickled cucumber or the sesame slaw could be a relaxing way to start, not to mention the creamy mayo! Let’s have it all!
This recipe is under 650kcal per serving.
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 packet
peeled pumpkin pieces
1
cucumber
1 packet
Shredded Cabbage Mix
½ 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. )
½ packet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. 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 pumpkin between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with 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 (see ingredients) 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 pumpkin has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil 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 pumpkin, Asian glazed tofu, slaw and pickled cucumber between bowls. • Top with mayonnaise and crispy shallots to serve. Enjoy!