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.
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.
Ingredients
2
Garlic
1
Plant-Based Fish Sauce
(Contains Gluten, Soy, Sulphites, Wheat;)
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Cucumber
1
Sweetcorn
1
Sweet Chilli Sauce
1
Coconut Sweet Chilli Mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1
Ginger Paste
1
Firm Tofu
(Contains Soy; May be present: Wheat, Gluten, Peanut, Sesame. )
1
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Slaw Mix
1
Crushed Peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Mint
Not included in your delivery
olive oil
butter
(Contains Milk;)
water
Nutritional Values
Cooking Steps
• 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 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!
• 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!
• While cucumber is pickling, drain sweetcorn. • In a small bowl, combine the sweet chilli sauce, ginger paste and the plant-based fish sauce. • Pat firm tofu (see ingredients) dry, then cut into 1cm pieces. • In a medium bowl, combine cornflour, tofu and a generous pinch of pepper.
• 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.
• While tofu is cooking, in a large bowl, combine 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 coconut sweet chilli mayonnaise and crushed peanuts. Tear over mint to serve. Enjoy!