Ponzu-Glazed Tofu, Chicken & Garlic Rice
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Ponzu-Glazed Tofu, Chicken & Garlic Rice

Ponzu-Glazed Tofu, Chicken & Garlic Rice

with Veggies & Japanese Mayo

From the sweet and savoury ponzu glaze on the tender Japanese tofu and chicken, to the buttery garlic rice and crisp sautéed veggies, this vibrant dish delivers the perfect balance of flavours and textures.

Allergens:
Sesame
Egg
Soy
Sulphites
Gluten
Wheat

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

2 clove

garlic

1 packet

basmati rice

1

carrot

1 packet

mixed sesame seeds

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

1 packet

mayonnaise

(Contains Egg;)

1 packet

chicken breast

1 bag

green beans

1 packet

ponzu

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

1 bag

Asian greens

½

Long Chilli

1 packet

Japanese tofu

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

1 packet

Japanese Dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

20 g

butter

1 tbs

brown sugar

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

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Nutritional Values

Energy (kJ)4266 kJ
Fat49.2 g
of which saturates11.5 g
Carbohydrate82.5 g
of which sugars18.4 g
Protein57.2 g
Sodium1286 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• While rice is cooking, trim and halve green beans. Thinly slice carrot into half-moons. Roughly chop Asian greens. • Thinly slice long chilli (if using). Cut Japanese tofu into 2cm cubes. Cut chicken breast into 2m chunks. Set aside. • In a small bowl, combine ponzu sauce, the brown sugar, the water (for the glaze) and mixed sesame seeds. • In a second small bowl, combine Japanese dressing and mayonnaise.

3
3

• 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 high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to the bowl with the veggies. • 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.

4
4

• Divide garlic rice between bowls. • Top with ponzu-glazed tofu, chicken and veggies. • Dollop with Japanese mayo. Sprinkle with chilli to serve. Enjoy!