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Sweet Chilli & Ginger Tofu Rice Bowl
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Sweet Chilli & Ginger Tofu Rice Bowl

Sweet Chilli & Ginger Tofu Rice Bowl

with Slaw & Pickled Cucumber

This veg-forward rice bowl has protein in the shape of tofu cubes and peanuts. The tofu is cooked in a sweet and spicy glaze that drips extra flavor on everything. Move over bland tofu, this bowl is bursting with flavor.

Tags:
Climate Superstar
Veggie
Allergens:
Milk
Soja
Egg
Jordnødder
Gluten

The quantities provided above are averages only.

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 Time
DifficultyMedium

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

1

cucumber

1 tin

sweetcorn

1 packet

sweet chilli sauce

1 packet

ginger paste

½ packet

firm tofu

1 packet

mayonnaise

1 bag

slaw mix

1 packet

crushed peanuts

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

¼ cup

rice wine vinegar

1 packet

cornflour

1 tbs

soy sauce (or gluten-free tamari soy sauce)

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Nutritional Values

Energy (kJ)3323 kJ
Fat28.3 g
of which saturates7.9 g
Carbohydrate100.7 g
of which sugars19.5 g
Protein26 g
Sodium977 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until 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
2

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

3
3

• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine sweet chilli sauce, ginger paste and soy sauce. • Pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a second medium bowl, combine cornflour, tofu and a generous pinch of salt and pepper.

4
4

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, shake excess cornflour off tofu and cook, turning occasionally, until golden, 5-7 minutes. • Add sweet chilli-ginger sauce mixture, tossing to coat, 1 minute.

TIP: For best results, cook the tofu in batches if your pan is getting crowded.

5
5

• While tofu is cooking, in a large bowl, combine mayonnaise, a drizzle of olive oil, a splash of pickling liquid and a pinch of salt and pepper. • Add sweetcorn and slaw mix, tossing to combine.

6
6

• Drain cucumber. Divide garlic rice, sweet chilli and ginger tofu, slaw and pickled cucumber between bowls. • Spoon over any sauce from the pan. Top with crushed peanuts to serve. Enjoy!

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