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Salt & Pepper Tofu

Salt & Pepper Tofu

with Soy-Ginger Sauce & Rice

Takeaway Faves
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With its firm texture and mild flavour, tofu stands up perfectly to the S&P coating in this Asian-style dish. Team with green beans and a zingy sauce, plus jasmine rice to soak it all up.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Veggie
Allergens:MilkSoyGlutenPeanuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 bag

herbs

1 sachet

black peppercorns

1 packet

cornflour

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 packet

ginger paste

1 bag

green beans

1 packet

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)

Not included in your delivery

olive oil

1.25 cup

water

20 g

butter

(ContainsMilk)

¼ tsp

salt

1 tbs

honey

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Fat19.8 g
of which saturates7.1 g
Carbohydrate90.2 g
of which sugars13.4 g
Protein23.9 g
Sodium1341 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Add the water to a medium saucepan and bring to the boil. Add jasmine rice and a pinch of salt. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes. Stir the butter through the rice.

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

2

While rice is cooking, trim green beans and cut into thirds. Cut Malaysian tofu into 2cm chunks. Crush black peppercorns with a pestle and mortar, or in their sachet with a rolling pin. In a medium bowl, combine corn flour, crushed peppercorns and the salt. Add tofu, tossing to coat. In a small bowl, combine the soy sauce, honey and ginger paste.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl.

4

Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes.

5

Return green beans to pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.

6

Divide rice between bowls. Top with salt and pepper barramundi and green beans, spooning over any remaining soy-ginger sauce from the pan. Tear over herbs to serve.