Peking Tofu & Mushroom Stir-Fry
with Garlic–Ginger Rice & Crushed Peanuts
Behind every great stir-fry, there's got to be a great sauce! This one has Peking-style marinade, lime zest and soy sauce – it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.
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
2 clove
garlic
1 knob
ginger
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
button mushrooms
1 unit
carrot
1 bunch
Asian Greens
1 bunch
spring onion
½ unit
lime
½ unit
Fresh Chilli
1 packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 sachet
Southeast Asian Spice Blend
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tbs
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt to the pan 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 until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice the button mushrooms. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Zest the lime (see ingredients list), then slice into wedges. Thinly slice the long green chilli (see ingredients list), if using. Reserve the marinade from the Peking marinated tofu, then cut the tofu into 1cm cubes.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the tofu and cook, tossing, until browned and warmed through, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and carrot and cook until softened, 6-7 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the Southeast Asian spice blend and cook, stirring, until fragrant, 1 minute. While the veggies are cooking, combine the soy sauce, water (for the sauce), lime zest and reserved Peking marinade in a small bowl.
Add the Peking marinade mixture to the frying pan along with the tofu and a generous squeeze of lime juice. Toss to coat and cook until slightly thickened, 1-2 minutes.
Divide the garlic-ginger rice between bowls and top with the Peking tofu and mushroom stir-fry. Garnish with the crushed peanuts, chilli (if using) and spring onion. Serve with any remaining lime wedges.