Teriyaki & Sesame Tofu
with Garlic Rice
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!
Unfortunately, this week's lime was in short supply. Some customers will receive lemon instead of lime. Don't worry, the recipe will be just as delicious!
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
3 clove
garlic
1 packet
basmati rice
1 unit
carrot
1 unit
capsicum
1 bag
green beans
1 knob
ginger
½ block
lime
½ block
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
½ sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 pinch
chilli flakes
1 sachet
Southeast Asian Spice Blend
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
2 tsp
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water, basmati rice and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the 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!
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. Finely grate the ginger. Slice the lime (see ingredients) into wedges. Cut the firm tofu (see ingredients) into 1cm pieces. In a small bowl, combine the ginger and teriyaki sauce (see ingredients).
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 green 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.
In a medium bowl, add the plain flour, Southeast Asian spice blend 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 generous 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 mixture. Toss to coat the tofu in the sauce mixture.
Divide the garlic rice between bowls. Top with the veggies and teriyaki tofu. Spoon over any excess sauce remaining in the pan, sprinkle with the crispy shallots and serve with a squeeze of lime.
