Black Pepper Tofu & Veggies
with Garlic Rice
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.
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.
Ingredients
4 clove
garlic
1 packet
jasmine rice
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: Gluten, Peanut, Sesame, Wheat. )
1 knob
ginger
1 sachet
black peppercorns
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
tbs
olive oil
20 g
butter
1.25 cup
water (for the rice)
¼ tsp
salt
1.5 tbs
plain flour
(Contains Gluten;)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
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.
Add the tofu and stir to coat in the sauce. Remove the pan from the heat.
Divide the garlic rice between bowls and top with the black pepper tofu and veggies. Sprinkle with the coriander and crushed peanuts.
