Mushroom, Tofu & Quinoa Bowl
Goodness, gracious, great bowls of quinoa! Oh yeah, and mushrooms. Oh, and Chinese marinated tofu. And did we mention sesame seeds and coriander? Listen, don’t worry. It’s all in this nutritious bowl, ready to be gobbled up by you.
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.
Ingredients
1 packet
quinoa
1 punnet
mushrooms
2 clove
garlic
1
carrot
1 bunch
Asian greens
1 tub
hoisin sauce
(Contains: Sesame, Soy;)
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bunch
coriander
1 packet
Chinese tofu
(Contains: Sesame, Soy, Gluten; May be present: Peanuts.)
Not included in your delivery
1.5 cup
water
1 tbs
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the quinoa well. Slice the Chinese tofu into 2 cm cubes. Slice the mushrooms, peel and finely grate the garlic, finely slice the carrot, roughly chop Asian greens, and pick the coriander leaves.
Place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain excess water).
Meanwhile, heat half the olive oil in a medium frying pan over a medium-high heat. Cook the Chinese tofu for 2-3 minutes, turning regularly, until golden and crispy. Set aside on a plate. Return the pan to the heat and drizzle in the remaining olive oil. Add the mushrooms and cook for 4-5 minutes, or until softened. Add the garlic and carrot, and cook for a further 2-3 minutes, or until fragrant and the carrot has softened slightly. Stir through the Asian greens for 1-2 minutes, or until wilted. Pour over the hoisin sauce and salt-reduced soy sauce, then add the cooked tofu and stir until coated in the sauce. Remove the pan from the heat.
In a large mixing bowl, combine the cooked quinoa and cooked vegetables and tofu.
To serve, divide the quinoa between plates and top with the sesame seeds and fresh coriander. Enjoy!
