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Vietnamese Recipes

Easy Vietnamese Caramelised Tofu

Easy Vietnamese Caramelised Tofu

Easy Vietnamese Caramelised Tofu

with Rice, Rainbow Slaw & Aioli

Up to 180$ + Free Treats / Extras for Life

This bountiful bowl has ‘new favourite’ written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the tofu. With a crunchy rainbow slaw and fluffy rice, you’ll happily devour this dish with speed.

Tags:

Kid Friendly

•Veggie

Allergens:

Gluten

•Peanuts

•Soy

•Wheat

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basmati Rice

1

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)

1 packet

Garlic Aioli

2

Garlic

1 packet

Ginger Paste

1 packet

Crushed Peanuts

1 packet

Slaw Mix

1 packet

Oyster Sauce

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

1 drizzle

vinegar (white wine or rice wine)

1.5 tsp

brown sugar

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

2 tbs

water

Nutritional Values

Energy (kJ)3230 kJ

Calories772 kcal

Fat37.3 g

of which saturates5 g

Carbohydrate84.3 g

of which sugars20.4 g

Dietary Fibre11.4 g

Protein20.5 g

Sodium2190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Cook the rice

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

Get prepped

2

• While the rice is cooking, finely chop garlic.
• In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add slaw mix. Toss to combine and set aside.
• In a small bowl, combine oyster sauce, ginger paste, garlic, the brown sugar, soy sauce and water.

Cook the tofu

3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Add oyster sauce mixture and cook, turning to coat, until fragrant, 1 minute. Season with pepper.

Finish & serve

4

• Divide rice between bowls.
• Top with Vietnamese caramelised tofu and rainbow slaw.
• Sprinkle over crushed peanuts and top with a dollop of garlic aioli to serve. Enjoy!

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