With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy Japanese tofu to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Zucchini
1
Capsicum
1
Green Beans
1
Baby Broccoli
2
Garlic
1
Japanese Tofu
1
Chilli Flakes
1
Ginger Paste
1
olive oil
honey
• Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut Japanese tofu into 2cm chunks. • Slice zucchini and capsicum into thin sticks. • Trim green beans and baby broccoli. • Finely chop garlic. • In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• See 'Top Steak Tips!' (below)! In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef for 3-4 minutes for medium-rare, or until cooked to your liking. • Add garlic and chilli oil to the steak and turn to coat. Transfer to a plate to rest.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. • Add garlic and chilli oil to the tofu and turn to coat. Transfer to a plate and cover to keep warm.
• While steak is resting, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.
• Slice the seared beef rump. • Divide beef and ginger-soy veggies between plates. • Spoon over any resting juices.. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide tofu and ginger-soy veggies between plates. Enjoy!