Teriyaki Tofu & Garlic Rice
with Veggies & Crispy Shallots
This teriyaki tofu is drawing us in, sweet and savoury and far too hard to resist! Go ahead and give in, fill up your bowls with rice, stir-fried veggies and, of course, the all important teriyaki tofu. Pile it high and dig in!
This recipe is under 650kcal per serving.
We’ve replaced the broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 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
Carrot
1 bunch
asparagus
½ packet
Plain Tofu
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Teriyaki Sauce
(Contains Gluten, Sesame, Soy; )
1 sachet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Trim ends of asparagus. • Pat dry plain tofu (see ingredients) with a paper towel, then cut into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook tofu, turning occasionally, until golden, 4-5 minutes. • Add sweet soy seasoning and toss until fragrant, 1 minute. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and asparagus, tossing, until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute.
• Add teriyaki sauce, the soy sauce, a drizzle of rice wine vinegar and a splash of water. Toss to combine.
• Divide garlic rice between bowls. • Top rice with teriyaki tofu and veggies. • Sprinkle over crispy shallots. • Tear over coriander to serve. Enjoy!