Sticky Tofu & Garlicky Veg Rice Bowl
with Plant-Based Aioli & Crispy Shallots
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.
Ingredients
1
jasmine rice
1
carrot
1
capsicum
1
garlic
1
ginger paste
1
plant-based aioli
1
crispy shallots
Not included in your delivery
olive oil
water
plant-based butter
brown sugar
Nutritional Values
Instructions
• In a medium saucepan, add the water and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce 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. • Stir the plant-based butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Roughly chop capsicum. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and capsicum, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.
• Divide rice, sticky tofu and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!