Teriyaki Tofu & Garlic Rice
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Teriyaki Tofu & Garlic Rice

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!

Tags:
Veggie
Calorie Smart
Over 30g protein
Allergens:
Milk
Soy
Gluten(Wheat)
Gluten
Sesame

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2272 kJ
Calories543 kcal
Fat20.2 g
of which saturates4.5 g
Carbohydrate53.5 g
of which sugars17.6 g
Dietary Fibre8.3 g
Protein32.6 g
Sodium1828 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• Add teriyaki sauce, the soy sauce, a drizzle of rice wine vinegar and a splash of water. Toss to combine.

6
6

• Divide garlic rice between bowls. • Top rice with teriyaki tofu and veggies. • Sprinkle over crispy shallots. • Tear over coriander to serve. Enjoy!