Ginger Tofu & Sweet Chilli Rice Bowl
with Green Beans
Bowl food must be one of our favourite food trends – and we think it’s here to stay! Simply start with a bed of jasmine rice, then top it with lightly cooked veggies, flavoursome tofu and a fried egg. Finishing with a drizzle of sweet chilli sauce takes this bowl to the next level – come and jump on the trend train with us!
Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's snow peas were not up to our quality standards so we've replaced them with green beans. Don't worry, the recipe will be just as delicious!
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 block
Japanese Tofu
(Contains Gluten, Soy; May be present Peanut, Sesame. )
1 knob
ginger
2 clove
garlic
1 unit
carrot
1 bunch
Asian Greens
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tub
sweet chilli sauce
1 pinch
chilli flakes
½ sachet
black sesame seeds
(Contains Sesame; May be present Milk, Soy, Gluten, Peanut, Tree Nuts. )
1 bag
green beans
Not included in your delivery
1.25 cup
water (for the rice)
4 tsp
soy sauce
(Contains Gluten, Soy; )
4 tsp
honey
olive oil
2 unit
eggs
(Contains Egg; )
4 tsp
water (for the sauce)
Nutrition Values
Utensils
Instructions
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim and halve the green beans. Cut each Japanese tofu piece in half.
In a small bowl, combine the garlic, ginger, soy sauce, honey and water (for the sauce). Stir and set aside.
Heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and green beans to the pan and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook for 2-3 minutes on each side, or until heated through. Add the ginger sauce and cook, stirring, for 1 minute to combine. Transfer to the same plate to keep warm.
Wash out the pan, then return to a medium-high heat with a drizzle of olive oil and crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking.
Divide the rice between bowls and top with the veggies and garlic-ginger tofu. Top with the fried egg and drizzle with sweet chilli sauce. Sprinkle with the black sesame seeds (see ingredients list) and a pinch of chilli flakes (if using).