Umami Tofu & Pea Pod Stir-Fry
with Peanut Rice & Spring Onion
Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
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
basmati rice
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Pea Pods
1
carrot
1 packet
Asian greens
½
Long Chilli (Optional)
1 sprig
spring onion
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
1.25 cup
boiling water
20 g
plant-based butter
½ tbs
brown sugar
1 tsp
vinegar (white wine or rice wine)
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and roughly chop pea pods. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based Asian mushroom sauce, the brown sugar, the vinegar, soy sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and pea pods, until tender, 4-5 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes.
• Reduce heat to low. To pan with tofu, add the sauce mixture and return the veggies to the pan. • Add Asian greens and toss until wilted and combined, 1-2 minutes. Season.
• Divide peanut rice and garlic tofu and veggie stir fry between bowls. • Top with spring onion and chilli to serve. Enjoy!
