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.
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesamzaad, Soja, Hvede;)
1
Avocado
2
Garlic
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Egg, Gluten, Sesamzaad, Soja, Hvede; May be present: Latte.)
1 packet
Sweet Chilli Sauce
1 packet
Jasmine Rice
(May be present: Glutenhaltiges Getreide, Soja, Weizen.)
1
Firm Tofu
(Contains: Soja; May be present: Glutenhaltiges Getreide, Erdnüsse, Sesamsamen, Weizen.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Pickled Ginger
1
Lime
1
Cucumber
1
Red Radish
• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, 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 the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover veggies. Set aside. TIP: Slicing the veggies very thinly helps it pickle faster!
• Trim and halve pea pods lengthways. Zest lime to get a pinch then slice into wedges. Slice avocado in half, scoop out flesh and thinly slice. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine sweet soy seasoning, tofu chunks, a drizzle of olive oil and a pinch of pepper.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, until just golden, 3-4 minutes. • Add prawns and cook, tossing until golden, 3-4 minutes.
• Remove frying pan from heat and add sweet chilli sauce, a good squeeze of lime juice and a splash of water, tossing to coat. • To rice, add lime zest, stirring to combine.
• Drain pickled veggies. • Divide zesty rice, pickled veggies, pea pods, avocado and sweet soy glazed prawn and tofu between bowls. • Drizzle over sesame dressing and garnish with pickled ginger. Serve with any remaining lime wedges. Enjoy!