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.
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
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
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
mayonnaise
(Contains Egg;)
1 bag
slaw mix
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
¼ cup
rice wine vinegar
1 packet
cornflour
(May be present: Gluten, Milk, Tree Nuts, Peanut, Sesame, Soy. )
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• 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!
• 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!
• 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.
• 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.
• 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.
• 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!
