HelloHero: Sesame Tofu & Rice Bowl

Name: HelloHero: Sesame Tofu & Rice Bowl with Sweet Potato Chunks & Slaw
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Shredded Cabbage Mix; 1 Japanese Tofu; 1 Garlic; 1 packet Pea Pods; 1 packet Sesame Dressing; 1 sachet Mixed Sesame Seeds; 1 packet Jasmine Rice; 1 packet Japanese Dressing; 1 Sweet Potato; 1 packet Pickled Ginger; 1 drizzle olive oil; 1.25 cup water; ½ tbs soy sauce

with Sweet Potato Chunks & Slaw

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This bowl rivals what you'd get at your local poke joint. All you have to do is sear some juicy tofu, pop sweet potato in the oven, then pile it on a bed of fragrant rice. Serve with crispy slaw for a flavour kick!

Tags:

Veggie

Allergens:

Soy

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Shredded Cabbage Mix

Japanese Tofu

Garlic

1 packet

Pea Pods

1 packet

Sesame Dressing

1 sachet

Mixed Sesame Seeds

1 packet

Jasmine Rice

1 packet

Japanese Dressing

Sweet Potato

1 packet

Pickled Ginger

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

½ tbs

soy sauce

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

Nutritional Values

Calories716 kcal

Energy (kJ)3000 kJ

Fat31 g

of which saturates4.7 g

Carbohydrate80.5 g

of which sugars12.3 g

Dietary Fibre26.1 g

Protein26.2 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss with mixed sesame seeds to coat. Roast until tender, 20-25 minutes.

• Meanwhile, add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice has 10 minutes remaining, finely chop garlic. Cut plain tofu (see ingredients) into 2cm chunks.
• 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.
• In the final minute of cook time, add garlic and the soy sauce, turning tofu to coat.

• Trim and thinly slice pea pods lengthways.
• In a large bowl, combine pea pods, shredded cabbage mix and Japanese style dressing. Season to taste with salt and pepper.
• Divide rice between bowls. Top with tofu, sesame sweet potato and slaw.
• Drizzle with sesame dressing and top with pickled ginger to serve. Enjoy!