Sweet Soy Pumpkin, Tofu & Plant-Based Aioli

Name: Sweet Soy Pumpkin, Tofu & Plant-Based Aioli with Garlic Rice & Ginger Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Malaysian Tofu; 1 packet Jasmine Rice; 1 packet Coriander; 2 Garlic; 1 Pumpkin; 1 packet Crushed Peanuts; 1 packet Sesame Dressing; 1 sachet Mixed Sesame Seeds; 1 packet Asian Greens; 1 packet Ginger Paste; 1 Baby Broccoli

with Garlic Rice & Ginger Veggies

Get up to $230 off

Tags:

Vegetarian

Allergens:

Gluten

•Peanuts

•Soy

•Wheat

•Eggs

•Sesame

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

1

Malaysian Tofu

(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)

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: Sesame, Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut.)

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut, Peanuts.)

1 packet

Asian Greens

1 packet

Ginger Paste

1

Baby Broccoli

Nutritional Values

Calories709 kcal

Energy (kJ)2970 kJ

Fat26.2 g

of which saturates4.4 g

Carbohydrate87 g

of which sugars19.3 g

Dietary Fibre27.9 g

Protein25.8 g

Sodium736 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• 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!

3

If you've upgraded to plant-based aioli, combine the Japanese dressing and plant-based aioli in a small bowl. Set aside.

4

• 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.

5

• 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.

6

Drizzle the plant-based Japanese aioli over the meal to serve.