Glazed Mumbai Tofu & Rapid Rice
with Garlic Veggies & Slivered Almonds
We’re all for plant-based meals that don’t sacrifice on flavour or satiety, and this one ticks all the boxes! This tofu is gently spiced with Mumbai flavours and tossed in a sweet apricot sauce for mouth-watering goodness. Garlicky veggies, roast pumpkin and fluffy rice are the perfect accompaniments!
This recipe is under 650kcal per serving.
We’ve replaced the crushed roasted cashews in this recipe with slivered almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Vegetable Stock Powder
1 packet
Green beans
1
carrot
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Mumbai Spice Blend
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Apricot Sauce
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place diced pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, return to saucepan and add the vegetable stock powder. Stir to combine.
• Meanwhile, trim green beans. Thinly slice carrot into sticks. Pat firm tofu (see ingredients) dry with paper towel and cut into 1cm cubes. • In a medium bowl, add tofu, Mumbai spice blend, the plain flour and a pinch of salt and pepper. Toss tofu to coat.
TIP: Leave the Mumbai spice blend off the childs portion for less spice.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing regularly, until tender, 5-6 minutes. • In the last minute of cook time, add garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Dust off any excess flour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Remove pan from heat, then add apricot sauce and a splash of water, tossing tofu to coat. Season to taste.
• Divide rice between bowls. • Top with garlic veggies, roast pumpkin and glazed Mumbai tofu for kid's and adult's portion. • Top with Greek-style yoghurt and slivered almonds on adults portion. Enjoy!