Tom Yum Tofu & Garlic Rice
with Mushrooms & Asian Veggies
Thai food at home? We say yes please! On the menu tonight, we have tofu, cooked in fragrant tom yum paste, with fluffy garlic rice and veggies. Throw out your takeaway menus, you won’t be needing them anymore.
This recipe is under 650kcal per serving.
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 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Asian Greens
1 packet
mushrooms
1 sprig
spring onion
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 packet
tom yum paste
pinch
chilli flakes
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
sesame oil
(Contains Sesame; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until 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!
• Meanwhile, roughly chop Asian greens. • Thinly slice mushrooms and spring onion (including the white ends).
• Cut firm tofu (see ingredients) into 2cm chunks.
• When rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add mushrooms and white ends of spring onion and cook until just browned and softened, 4-5 minutes. • Add tofu and gently toss until heated through, 1-2 minutes. • Add Asian greens and cook until wilted, 1 minute.
• Reduce heat to low and stir in tom yum paste, the soy sauce, the sesame oil and a splash of water. • Simmer until slightly reduced, 2-3 minutes. Season to taste.
• Divide garlic rice and tom yum tofu and veggies between bowls. • Garnish with a pinch of chilli flakes (if using) and remaining spring onion. Enjoy!