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Sticky Tofu & Garlicky Veg Rice Bowl
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Sticky Tofu & Garlicky Veg Rice Bowl

Sticky Tofu & Garlicky Veg Rice Bowl

with Plant-Based Aioli & Crispy Shallots

The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to basmati rice as the foundation, some colourful veggies to follow, then pop on top some Plant Based mushroom-glazed tofu to complete the stack. Now all that is left is for you to devour it before we do!

Plant Based
Quick Prep
Super Quick
Climate Superstar

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 Time15 minutes


Serving amount

1 packet

basmati rice

1 bag

Carrot & Zucchini Mix

1 packet

garlic paste

1 packet

Japanese tofu

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

1 sachet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

ginger paste

1 packet

plant-based aioli

1 packet

crispy shallots

Not included in your delivery

olive oil

½ tbs

brown sugar


Nutritional Values

Energy (kJ)3004 kJ
Fat34.3 g
of which saturates5.1 g
Carbohydrate84.8 g
of which sugars17.8 g
Protein23.1 g
Sodium1652 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Add the water to a medium saucepan 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 heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

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


• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.


• While veggies are cooking, cut Japanese tofu into 2cm chunks. • In a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. • 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. • Top with a dollop of plant-based aioli. • Sprinkle over crispy shallots to serve. Enjoy!