Enjoy all the flavour and fun of sushi without the fuss in this easy deconstructed dish. Start with garlic-ginger rice, add crisp panko-crumbed tofu, sesame-flavoured greens and crisp cucumber, then drizzle with wasabi mayo to tie it all together.
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.
2 clove
garlic
1 knob
ginger
1 packet
basmati rice
1 bag
green beans
1 unit
capsicum
1 unit
cucumber
½ unit
lemon
1 packet
Wasabi Mayonnaise
(Contains Egg, Soy;)
1 piece
mayonnaise
(Contains Egg;)
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
olive oil
20 g
butter
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
water (for the mayo)
1 drizzle
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Thinly slice the capsicum. Thinly slice the cucumber. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo).
TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow the flavour. TIP: Adding water to the wasabi mayo will make it easier to drizzle.
In a medium bowl, combine the plain mayonnaise and the pieces of Japanese tofu. Toss to coat. In a second medium bowl, combine the panko breadcrumbs and sesame seeds, then add the mayo-coated tofu to coat. Transfer to a plate.
When the rice has 10 minutes cook time remaining, heat enough oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper.
TIP: Turn the tofu gently to prevent crumbs from falling off!
Wipe out the frying pan with paper towel and return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook until nearly tender, 3-4 minutes. Add the capsicum and cook until wilted, 1-2 minutes. Season with salt and pepper.
Divide the garlic & ginger rice between bowls. Top with the crumbed tofu, sesame greens, cucumber and drizzle with the wasabi mayo (if using). Squeeze over the lemon wedges and drizzle with a little soy sauce to serve.