Korean-Style Tofu & Garlic Brown Rice
with Sesame Greens & Sriracha Mayo
If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this HelloFresh plant-based version. So, divvy up the fragrant brown rice, pile on the tofu and toppings, then mix it all together for a glorious fusion of flavours and textures.
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
brown rice
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 bag
baby broccoli
1
carrot
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 sachet
sesame seeds
(Contains Sesame; )
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Plant-Based Mayo
(Contains Soy; )
3 clove
garlic
1 bunch
Asian Greens
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
20 g
plant-based butter
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return the saucepan to medium heat with the plant-based butter and a dash of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Return rice to the saucepan and stir to combine. Remove from heat.
• Meanwhile, pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 2cm cubes. Trim and halve baby broccoli lengthways. Thinly slice carrot into sticks. Roughly chop Asian greens. • In a medium bowl, add tofu and cornflour. Season with salt and pepper, then gently toss until well coated. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, carrot and sesame seeds until tender, 4-5 minutes. • Add Asian greens and remaining garlic. Cook until garlic is fragrant and greens have just wilted, 2 minutes. • Add a drizzle of sesame oil and season. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to medium- high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Reduce heat to medium, then add Korean stir-fry sauce and ginger & lemongrass paste (see ingredients) and cook, stirring, until coated, 1 minute.
• While the tofu is cooking, combine sriracha and plant-based mayo in a small bowl. Season to taste.
• Divide garlic brown rice between bowls. Top with sesame veggies and Korean-style tofu. • Dollop over sriracha mayo to serve. Enjoy!