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!
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
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
Utensils
Instructions
• 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!