HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGinger Tofu & Sweet Chilli Brown Rice Bowl
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Ginger Tofu & Sweet Chilli Brown Rice Bowl

Ginger Tofu & Sweet Chilli Brown Rice Bowl

with Sugar Snap Peas

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Bowl food must be one of our favourite food trends – and we think it’s here to stay! Simply start with a bed of wholesome brown rice, then top it with lightly cooked veggies, flavoursome tofu and a fried egg. Finishing with a drizzle of sweet chilli sauce takes this bowl to the next level – come and jump on the trend train with us!

Allergens:GlutenSoyEggSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 knob

ginger

2 clove

garlic

1 unit

carrot

1 bunch

Asian greens

1 packet

brown rice

1 tub

sweet chilli sauce

1 pinch

chilli flakes

½ sachet

black sesame seeds

(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)

1 bag

sugar snap peas

Not included in your delivery

3 cup

water (for the rice)

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

olive oil

2 unit

eggs

(ContainsEgg)

1 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat19 g
of which saturates3 g
Carbohydrate88.1 g
of which sugars33.3 g
Dietary Fibre0 g
Protein26.6 g
Cholesterol0 mg
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Grater
Knife
Peeler
Small Bowl
Plate
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the brown rice and the water (for the rice) to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 25-30 minutes, or until the rice is tender. Drain and return to the saucepan.

2

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Peel the carrot into ribbons using a vegetable peeler. Roughly chop the Asian greens. Trim the ends of the sugar snap peas. Cut each Japanese tofu piece in half.

3

In a small bowl, combine the garlic, ginger, soy sauce, honey and water (for the sauce). Stir and set aside.

4

When the rice has 15 minutes remaining, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the carrot, Asian greens and sugar snap peas to the pan and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook for 2-3 minutes on each side, or until heated through. Add the ginger sauce and cook, stirring, for 1 minute to combine. Transfer to the same plate to keep warm.

5

Wash out the pan, then return to a medium-high heat with a drizzle of olive oil and crack in the eggs. Cook for 4-5 minutes, or until the yolk is cooked to your liking.

6

Divide the rice between bowls and top with the veggies and garlic-ginger tofu. Top with the fried egg and drizzle with sweet chilli sauce. Sprinkle with the black sesame seeds (see ingredients list) and a pinch of chilli flakes (if using).