Southeast Asian Tofu Bowl
with Ginger Veggies & Garlic Rice
We love rice bowls because they’re so easy to customise with your favourite flavours. This veggie version uses Peking marinated tofu, Asian greens, carrot and cucumber, with a sweet chilli sauce to tie the whole thing together.
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 unit
cucumber
2 clove
garlic
1 knob
ginger
1 unit
carrot
1 packet
Asian Greens
1 packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 bunch
coriander
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
sweet chilli sauce
1 sachet
Southeast Asian Spice Blend
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or red wine)
¼ cup
water (for the pickle)
2 tsp
soy sauce
(Contains Gluten, Soy; )
¼ tsp
salt
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice), jasmine rice and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Thinly slice the cucumber into half-moons. In a small bowl, combine the vinegar, water (for the pickle) and a generous pinch of sugar and salt. Add the cucumber to the pickling liquid and stir to coat. Set aside until serving.
Finely grate the ginger. Cut the carrot (unpeeled) into thin matchsticks. Roughly chop the Asian greens. Drain the Peking marinated tofu and pat dry with paper towel. Cut the tofu into 2cm cubes. Roughly chop the coriander. In a small bowl, combine the garlic aioli and sweet chilli sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until softened, 3-4 minutes. Add the Asian greens, ginger and soy sauce and cook until fragrant, 1-2 minutes. Transfer to a bowl.
While the veggies are cooking, combine the Southeast Asian spice blend and a generous pinch of salt in a medium bowl. Add the tofu and toss to combine. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook, tossing occasionally, until browned and warmed through, 4-5 minutes.
Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the ginger veggies, Southeast Asian tofu and pickled cucumber. Drizzle over the sweet chilli mayo. Garnish with the crispy shallots and coriander.