Japanese Tofu

Name: Japanese Tofu with Pickled Carrot & Wasabi Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet brown rice; 3 cup water; 2 tsp rice wine vinegar; 1 tbs warm water; 2 carrots; 2 tbs mayonnaise; ¼ sachet wasabi; 1 tsp vegetable oil; 1 packet Japanese tofu; 1 cucumber; 1 bunch spring onions; ½ sachet black sesame seeds; ½ lemon; 1 tsp white sugar

with Pickled Carrot & Wasabi Mayonnaise

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A healthy bowl of abundance that is full of your favourite sushi elements – with none of the fuss. Every element is perfectly balanced: from freshly pickled carrots to brown rice and Japanese tofu, crispy cucumber to spicy wasabi infused mayonnaise and black sesame seeds, every bite is a delight!

Allergens:

Eggs

•Gluten

•Soy

•Wheat

•Sesame

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

carrots

2 tbs

mayonnaise

(Contains: Eggs;)

¼ sachet

wasabi

1 packet

Japanese tofu

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

cucumber

1 bunch

spring onions

½ sachet

black sesame seeds

(Contains: Sesame; May be present: Tree Nuts, Gluten, Milk, Peanuts, Soy.)

lemon

Not included in your delivery

3 cup

water

2 tsp

rice wine vinegar

1 tbs

warm water

1 tsp

vegetable oil

1 tsp

white sugar

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2510 kcal

Fat18.7 g

of which saturates2.6 g

Carbohydrate76.5 g

of which sugars15.1 g

Dietary Fibre0 g

Protein26.6 g

Cholesterol0 mg

Sodium594 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Sieve

•Saucepan

•Strainer

•Bowl

•Small Bowl

•Pan

Cooking Steps

PDF

To prepare the ingredients, rinse the brown rice well. Peel the carrots into ribbons, cut the cucumber on the diagonal, slice the spring onions and cut the lemon into wedges.

Place the brown rice and water into a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and simmer for 10-12 minutes or until the brown rice is soft. Drain well.

Meanwhile, combine the white sugar, rice wine vinegar and half of the warm water into a large shallow bowl. Stir to combine, then add in the carrot and stir again to ensure the carrot is coated in the pickling liquid. Set aside.

In a small bowl, combine the mayonnaise, wasabi and the remaining warm water until smooth. Set aside.

Heat the vegetable oil in a small frying pan over a medium heat. Add the Japanese tofu and cook for 2-3 minutes on each side, or until warmed and golden brown. Remove from the pan and cut each square diagonally into triangles.

To serve, spoon the brown rice into the two bowls and top with the tofu, cucumber, pickled carrot and spring onion. Drizzle with the wasabi mayonnaise dressing. Sprinkle with the black sesame seeds and serve with the lemon wedges.