Sweet Chilli Tofu & Garlicky Greens

Name: Sweet Chilli Tofu & Garlicky Greens with Ginger Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 20 g butter; 1 packet ginger paste; 1.25 cup water; 1 packet jasmine rice; 1 packet Japanese tofu; 3 clove garlic; 1 bag green beans; 1 packet sweet chilli sauce; 1 tbs soy sauce; 1 packet sesame seeds; 1 bag baby spinach leaves; 1 packet crispy shallots; 1 packet mayonnaise

with Ginger Rice & Crispy Shallots

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If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this Chinese-inspired version. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Soja

•Wheat

•Sesamzaad

•Egg

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

1 packet

ginger paste

1 packet

jasmine rice

1 packet

Japanese tofu

3 clove

garlic

1 bag

green beans

1 packet

sweet chilli sauce

1 packet

sesame seeds

1 bag

baby spinach leaves

1 packet

crispy shallots

1 packet

mayonnaise

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

1 tbs

soy sauce

Nutritional Values

Energy (kJ)3390 kJ

Fat42.3 g

of which saturates11.1 g

Carbohydrate87.2 g

of which sugars18.5 g

Protein24.8 g

Sodium1294 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. 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!

• Meanwhile, cut Japanese tofu into 2cm chunks. • Finely chop garlic. • Trim green beans, then slice lengthways.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 4-5 minutes.

• To pan with the tofu, add sweet chilli sauce, the soy sauce, sesame seeds and half the garlic. • Toss tofu to coat, then simmer until slightly thickened, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Add green beans and cook, tossing, until just tender, 3-4 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season to taste.

• Divide ginger rice between bowls. Top with garlicky greens and sweet chilli tofu. • Garnish with crispy shallots. • Top with a dollop of mayonnaise to serve. Enjoy!