Miso-Glazed Tofu & Garlic Rice Bowl

Name: Miso-Glazed Tofu & Garlic Rice Bowl with Baby Broccoli & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Mayonnaise; 1 packet Basmati Rice; 2 Japanese Tofu; 1 packet Green Beans; 2 Garlic; 1 sachet Mixed Sesame Seeds; 1 packet Ponzu; 1 packet Asian Greens; 1 packet Japanese Dressing; 1 Long Chilli; 1 Carrot

with Baby Broccoli & Japanese Mayo

Up to 180$ + Free Treats / Extras for Life

Allergens:

Eggs

•Gluten

•Soy

•Wheat

•Sesame

•Sulphites

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mayonnaise

(Contains: Eggs;)

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

Japanese Tofu

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

1 packet

Green Beans

Garlic

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut.)

1 packet

Ponzu

(Contains: Soy, Sulphites; May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)

1 packet

Asian Greens

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

Long Chilli

Carrot

Nutritional Values

Calories854 kcal

Energy (kJ)3570 kJ

Fat40.5 g

of which saturates5.6 g

Carbohydrate78.4 g

of which sugars14.1 g

Dietary Fibre13.8 g

Protein39 g

Sodium1610 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

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

Custom Recipe: If you've doubled your tofu, make sure to double the amount of rice wine vinegar, brown sugar and the water (for the glaze) that you combine with the miso paste (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and carrot with a dash of water, tossing occasionally, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Season with salt. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until golden, 2 minutes. Add ponzu glaze and cook, stirring, until tofu is well coated and glaze is slightly thickened, 1 minute.

Custom Recipe: Cook the tofu in batches for the best results, using 1/2 the glaze for the first batch, and the remaining glaze for the second batch