Our Plans
Sticky Tofu & Garlicky Veg Rice Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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!

Tags:
Plant Based
Quick Prep
Super Quick
Climate Superstar
Allergens:
Gluten
Soy
Wheat

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
DifficultyEasy

Ingredients

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

sideBannerName

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

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• Divide rice, sticky tofu and garlicky veggies between bowls. • Top with a dollop of plant-based aioli. • Sprinkle over crispy shallots to serve. Enjoy!