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Mushroom, Tofu & Quinoa Bowl

Mushroom, Tofu & Quinoa Bowl

with Asian Greens

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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.

Tags:Egg FreeVeggie
Allergens:SesameSoyGluten

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

quinoa

1 packet

Chinese tofu

(ContainsSesame, Soy, GlutenMay be present Peanuts)

1 punnet

mushrooms

2 clove

garlic

1

carrot

1 bunch

Asian greens

1 tub

hoisin sauce

(ContainsSesame, Soy)

1 sachet

sesame seeds

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

½ bunch

coriander

Not included in your delivery

1.5 cup

water

1 tbs

olive oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2390 kJ
Fat25.9 g
of which saturates3.2 g
Carbohydrate58.9 g
of which sugars22 g
Dietary Fibre0 g
Protein29.8 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Saucepan
Pan
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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 the Asian greens, and pick the coriander leaves.

2

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 10-12 minutes, or until the quinoa is tender and the water has absorbed (drain excess water).

3

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.

4

In a large mixing bowl, combine the cooked quinoa and cooked vegetables and tofu.

5

To serve, divide the quinoa between plates and top with the sesame seeds and fresh coriander. Enjoy!