Sticky Korean Tofu & Garlic Rice Station

Name: Sticky Korean Tofu & Garlic Rice Station with Pickled Cucumber, Slaw & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Cucumber; 2 Garlic; 1 packet Garlic Stir-Fry Sauce; 1 packet Jasmine Rice; 1 sachet Mixed Sesame Seeds; 1 Firm Tofu; packet Shredded Cabbage Mix; 1 Spring Onion; 1 sachet Sweet Soy Seasoning; 1 cup water; 20 g butter; 2 tbs Mayonnaise; 1 drizzle olive oil; ¼ cup white wine vinegar

with Pickled Cucumber, Slaw & Spring Onion

Get up to $200 off!

Create your perfect Korean bowl for dinner tonight with sticky tofu, pickled cucumber and slaw, fluffy garlicky rice and all your favourite toppings—like sesame seeds, spring onion and mayonnaise. Fresh, customisable and full of flavour!

Tags:

Family

•Veggie

Allergens:

Soy

•Milk

•Eggs

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cucumber

Garlic

1 packet

Garlic Stir-Fry Sauce

1 packet

Jasmine Rice

1 sachet

Mixed Sesame Seeds

Firm Tofu

packet

Shredded Cabbage Mix

Spring Onion

1 sachet

Sweet Soy Seasoning

Not included in your delivery

1 cup

water

20 g

butter

2 tbs

Mayonnaise

1 drizzle

olive oil

¼ cup

white wine vinegar

Nutritional Values

Calories807 kcal

Energy (kJ)3380 kJ

Fat110 g

of which saturates20.9 g

Carbohydrate82.5 g

of which sugars13 g

Dietary Fibre30.2 g

Protein32.7 g

Cholesterol42 mg

Sodium1740 mg

Trans Fat0.2 g

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook 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 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice cucumber. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

• Thinly slice spring onion. • Cut firm tofu into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Remove pan from heat and add garlic stir-fry sauce (see ingredients) and a splash of water, tossing, until well coated. Transfer to a serving bowl.

• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.

• Drain pickled cucumber. • Bring everything to the table. • Build your own plate with garlic rice, sticky Korean tofu, pickled cucumber, cabbage slaw, mixed sesame seeds, spring onion and the mayonnaise. • If you've selected an add-on bundle, serve with blistered bacon green beans. Enjoy!