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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.

Tags:Veggie
Allergens:MilkSesameSoyGlutenPeanuts

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

3 clove

garlic

1 packet

jasmine rice

1 unit

carrot

½ unit

brown onion

1 unit

Asian greens

1 bag

snow peas

1 knob

ginger

1 packet

Chinese tofu

(ContainsSesame, Soy, GlutenMay be present Peanuts)

1 tub

sweet chilli sauce

1 tub

sesame oil blend

(ContainsSesame)

1 sachet

mixed sesame seeds

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

1 sachet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Soy, Sesame)

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)0 kJ
Energy (kJ)3450 kJ
Fat33.8 g
of which saturates7.8 g
Carbohydrate95.4 g
of which sugars25.2 g
Dietary Fibre0 g
Protein31.6 g
Cholesterol0 mg
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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 Asian greens. 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 and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.

5

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.

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.