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Asian Recipes
Sesame Chinese Tofu

Sesame Chinese Tofu

with Ginger-Soy Veggies & Garlic Rice

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Behind every great stir-fry, there's got to be a great sauce! This one has sweet chilli, fresh ginger, garlic, soy and sesame oil, and it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.

Allergens:MilkSesameSoyGlutenPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 clove

garlic

1 packet

jasmine rice

1 unit

carrot

½ unit

brown onion

1 unit

zucchini

1 bag

snow peas

1 knob

ginger

1 packet

Chinese tofu

(ContainsSesame, Soy, Gluten)

1 tub

sweet chilli sauce

1 tub

sesame oil blend

(ContainsSesame)

1 sachet

mixed sesame seeds

(ContainsSesame)

1 sachet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt

2 tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3450 kJ
Fat33.8 g
of which saturates7.8 g
Carbohydrate95.4 g
of which sugars25.2 g
Protein31.6 g
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, then cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

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

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Thinly slice the brown onion. Thinly slice the zucchini into half-moons. Trim the snow peas. Finely grate the ginger. Quarter each piece of Chinese tofu.

3

In a small bowl, combine the ginger, soy sauce, sweet chilli sauce, water (for the sauce), remaining garlic and 1/2 the sesame oil blend. Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.

5

Wipe out the frying pan and return to a medium-high heat with the remaining sesame oil blend and a drizzle of olive oil. When the oil is hot, add the carrot and onion and cook until slightly softened, 3 minutes. Add the zucchini and cook until softened, 3 minutes. Add the snow peas and the ginger-soy mixture and cook until tender, 1-2 minutes. Remove from the heat, add the tofu and stir to coat.

6

Divide the garlic rice between bowls and top with the ginger-soy veggies and Chinese tofu. Garnish with the crushed peanuts and toasted sesame seeds.