Black Pepper Tofu & Veggies

Name: Black Pepper Tofu & Veggies with Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: tbs olive oil; 4 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water (for the rice); ¼ tsp salt; 1 unit red onion; 1 unit capsicum; 1 bag sugar snap peas; 1 unit long red chilli; 1 bag coriander; ½ block firm tofu; 1 knob ginger; 1 sachet black peppercorns; 1.5 tbs plain flour; 1 sachet kecap manis; 1 tbs soy sauce; 1 packet crushed peanuts

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

You're going to get a kick out of this one. We've got a colourful team of sugar snaps, capsicum and red onion bound together in a kecap manis coating peppered with... you guessed it, black pepper! You'll give the peppercorns a pummel to release their flavour, then stir them into the tofu-veggie mix to make a stir-fry that'll knock your socks off.

Allergens:

Milk

•Soy

•Gluten

•Wheat

•Sulphites

•Peanuts

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 unit

red onion

1 unit

capsicum

1 bag

sugar snap peas

1 unit

long red chilli

1 bag

coriander

½ block

firm tofu

(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)

1 knob

ginger

1 sachet

black peppercorns

1 sachet

kecap manis

(Contains: Soy, Gluten, Wheat, Sulphites;)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Sesame, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

tbs

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water (for the rice)

¼ tsp

salt

1.5 tbs

plain flour

(Contains: Gluten, Wheat;)

1 tbs

soy sauce

(Contains: Soy, Gluten;)

Nutritional Values

per serving

Calories3210 kcal

Fat21.7 g

of which saturates7.4 g

Carbohydrate113 g

of which sugars31.4 g

Protein26.8 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

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 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and the salt and 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 has been absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the red onion. Trim the sugar snap peas. Roughly chop the capsicum. Finely grate the ginger. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the firm tofu (see ingredients list) into 1cm cubes. Bash the black peppercorns with a rolling pin or in a pestle and mortar until crushed.

Heat a large frying pan over a medium-high heat with enough oil to coat the base of the pan. Toss the tofu in the plain flour, then shake off any excess flour and add to the hot oil. Cook, tossing, until golden and crispy, 3-4 minutes. Transfer to a plate lined with paper towel.

SPICY! Crushed black pepper is very hot, add less if you're sensitive to heat. Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Add the onion and capsicum and cook, tossing, until tender, 5 minutes. Add the sugar snap peas and cook, tossing, until tender, 2 minutes. Add the chilli (if using), ginger, remaining garlic and the crushed black pepper and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.