Glazed Mumbai Tofu & Rapid Rice
with Garlic Veggies, Roasted Cashews & Pumpkin
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.
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, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
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
Crushed Roasted Cashews
(Contains cashews; )
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• 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 roasted cashews on adults portion. Enjoy!