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

Sweet Chilli & Ginger Tofu Rice Bowl

with Slaw and 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 flavour on everything. Move over bland tofu, this bowl is bursting with flavour.

Tags:
Veggie
•Climate Superstar
Allergens:
Milk
•Gluten
•Soy
•Egg
•Peanut

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

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 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

mayonnaise

(Contains Egg;)

1 packet

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

(Contains Milk;)

1 cup

water

¼ cup

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3323 kJ
Calories794 kcal
Fat31.5 g
of which saturates8.3 g
Carbohydrate97.7 g
of which sugars21.1 g
Dietary Fibre28.6 g
Protein22.4 g
Sodium876 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying 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 jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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 the 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 the 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 the 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!