Teriyaki-Glazed Tofu
with Garlic-Ginger Rice & Crispy Shallots
Keen to lift your stir-fry game? The trick is to prep all your ingredients before you start cooking, then crank up the heat and flash-fry everything in batches, adding the sauce right at the end. Master the technique with this teriyaki tofu dish!
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
1 knob
ginger
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 unit
carrot
1 unit
capsicum
1 bag
green beans
1 pinch
chilli flakes
½ unit
lemon
½ block
firm tofu
(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Peanuts, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ sachet
teriyaki sauce
(Contains: Soy, Gluten, Wheat, Sesame;)
1 packet
crispy shallots
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
1 tbs
plain flour
(Contains: Gluten, Wheat;)
Utensils
Cooking Steps
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and the salt to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into small pieces. Trim the green beans and cut into 2cm pieces. Slice the lemon (see ingredients list) into wedges. Cut the firm tofu (see ingredients list) into 1cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, capsicum and beans and cook, stirring occasionally, until tender, 5 minutes. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
TIP: Add a splash of water to speed up the cooking.
TIP: Don't worry if the veggies char a little, this adds to the flavour.
In a medium bowl, add the plain flour and tofu and toss to coat.
When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook, turning occasionally, until golden, 5-7 minutes. Remove the pan from the heat and add the mixed sesame seeds and teriyaki sauce (see ingredients list). Toss to coat the tofu in the sauce mixture.
Divide the garlic-ginger rice between bowls. Top with the veggies and teriyaki tofu. Spoon over any remaining sauce in the pan, sprinkle with the crispy shallots and top with a squeeze of lemon juice. Serve with any remaining lemon wedges.
