Double Sweet Chilli Tofu & Garlicky Veggies
with Ginger Rice & Crispy Shallots
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.
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
1 packet
ginger paste
1 packet
White Rice
(May be present: Wheat, Gluten, Soy. )
2 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
2 clove
garlic
1 packet
green beans
1
carrot
1 head
broccoli
1 packet
sweet chilli sauce
1 sachet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste, until fragrant, 1-2 minutes. Drain and rinse rice. • Add the water and a generous pinch of salt, then bring to the boil. • Add white rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 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 and halve green beans. Thinly slice carrot into half-moons. Cut broccoli(including the stalk!) into small florets. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans, broccoli and carrot, tossing regularly, until tender, 4-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. Transfer to a bowl. Season and cover to keep warm.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, in batches, until browned, 4-5 minutes. • Add sweet chilli sauce, the soy sauce and remaining garlic, tossing, until combined, 1 minute. Season to taste.
• Divide ginger rice between bowls. • Top with garlicky greens and sweet chilli tofu. • Garnish with crispy shallots. • Serve with a dollop of mayonnaise. Enjoy!