Black Pepper & Soy-Glazed Tofu
with Garlic Rice & Veggies
You're going to get a kick out of this one. We've got a colourful team of broccolini, carrot and red onion bound together in a kecap manis coating peppered with... you guessed it, black pepper! You'll give the peppercorns a pummel to release their flavour, then stir them into the tofu-veggie mix to make a stir-fry that'll knock your socks off.
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
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
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
onion
1 bunch
broccolini
1
carrot
1 knob
ginger
½
Fresh Chilli
2 bun
spring onion
½ block
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
black peppercorns
1 sachet
kecap manis
(Contains Soy; )
1 bunch
coriander
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
¼ tsp
salt
2 tbs
plain flour
(Contains Gluten; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam
so don't peek!
While the rice is cooking, thinly slice the red onion. Trim and halve the broccolini. Thinly slice the carrot (unpeeled) into half-moons. Finely grate the ginger. Thinly slice the long green chilli (if using). Thinly slice the spring onion. Cut the firm tofu (see ingredients) into 1cm cubes. Crush the black peppercorns in a pestle and mortar or in their sachet using a rolling pin.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Toss the tofu in the plain flour, then shake off any excess flour and add to the pan. Cook the tofu, tossing, until golden, 4-5 minutes. Transfer to a plate lined with paper towel.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the broccolini, carrot and onion and cook, tossing, until tender, 4-5 minutes. Add the ginger, chilli (if using), remaining garlic and the crushed peppercorns and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.
Return the tofu to the frying pan along with the spring onion and stir to coat in the sauce. Remove the pan from the heat. Roughly chop the coriander.
Divide the garlic rice between bowls and top with the black pepper and soy-glazed tofu and veggies. Garnish with the coriander.