Honey-Soy Pumpkin, Tofu & Plant-Based Aioli
with Ginger Greens & Peanuts
- Peanuts
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Peanuts
If you can't go past the sweet-soy combo, wait till you try it on roasted pumpkin! Sounds unusual, we know, but it works a treat - especially when sprinkled with fragrant sesame seeds and teamed with zingy Asian greens and baby broccoli. Serve with a moreish mayo and a smattering of crushed peanuts to bring it all together.
Ingredients
1
Baby Broccoli
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
2
Garlic
1
Pumpkin
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1 packet
Ginger Paste
1 packet
Asian Greens
Not included in your delivery
1
honey
1 drizzle
olive oil
1 g
butter
(Contains: Milk;)
cup
water
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1cm-thick wedges.
• Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast for 15 minutes (it will finish roasting in step 4!).
TIP: Peel the pumpkin, if preferred!
• Meanwhile, finely chop garlic.
• In a medium saucepan, heat the butter over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt, then 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.
• Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop Asian greens.
• Trim baby broccoli.
• In a small bowl, combine the soy sauce and the honey.
• Drizzle the roasted pumpkin with honey-soy mixture, then sprinkle with mixed sesame seeds.
• Roast pumpkin until golden and tender, a further 5-10 minutes.
• While the pumpkin is finishing, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook baby broccoli until just tender, 5-6 minutes.
• Add Asian greens, ginger paste and remaining garlic and cook, stirring, until greens are slightly wilted, 1-2 minutes.
• Season, then remove from heat.
• Divide garlic rice between bowls. Top with ginger greens and honey-soy pumpkin, spooning over any sauce from the oven tray.
• Sprinkle with crushed peanuts. Drizzle with sesame dressing.
• Tear over coriander leaves to serve. Enjoy!
