Terrific Thai Tofu

Name: Terrific Thai Tofu with Ginger Mushrooms
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup jasmine rice; 3 cup water; 2 tbs soy sauce (or gluten-free tamari soy sauce); tbs rice wine vinegar; tsp sugar; tsp vegetable oil; packet Thai Tofu; punnet mushrooms; unit zucchini; unit red onion; unit carrot; 1 knob ginger; 1 clove garlic; 1 long red chilli; 1 bunch coriander

with Ginger Mushrooms

Up to 180$ + Free Treats / Extras for Life

Mushrooms have an uncanny ability to take up all manner of flavours introduced to them, while still retaining their own unique flavour. With fresh ginger and chilli, this mushroom just comes alive! Combined with marinated Thai tofu, it’s hard to pick justwhat our favourite part of this dish is. What is yours?

Tags:

High Fiber

•High Protein

•Low Carb

•One Pot Wonder

•Veggie

Allergens:

Soy

•Gluten

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

¾ cup

jasmine rice

(May be present: Wheat, Gluten, Soy.)

packet

Thai Tofu

(Contains: Soy, Gluten;)

punnet

mushrooms

unit

zucchini

unit

red onion

unit

carrot

1 knob

ginger

1 clove

garlic

long red chilli

1 bunch

coriander

Not included in your delivery

3 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

tbs

rice wine vinegar

tsp

sugar

tsp

vegetable oil

Nutritional Values

per serving

Calories2440 kcal

Fat14.5 g

of which saturates1.8 g

Carbohydrate78 g

of which sugars13.8 g

Protein30 g

Sodium847 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Saucepan

•Sieve

•Small Bowl

•Non-Stick Pan

Cooking Steps

To prepare the ingredients, rinse the Jasmine rice, cut the Thai tofu into cubes, halve the mushrooms, cut the zucchini into batons, finely slice the red onions, julienne the carrot, peel and finely grate the ginger, peel and crush the garlic, deseed and finely chop the chilli and pick the coriander leaves.

Place the Jasmine rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

In a small bowl combine the salt-reduced soy sauce, rice wine vinegar and the white sugar. Set aside.

Heat the vegetable oil in a large wok or frying pan. Add the Thai tofu and cook, stirring, for 1-2 minutes or until lightly golden. Remove. Add the mushrooms, zucchini, red onion and carrot and cook for 2-3 minutes or until just tender. Add the ginger, garlic and long red chilli and stir fry for 1 minute or until fragrant. Add the soy sauce mixture and stir fry to coat well. Return the tofu to the pan and stir fry until heated through. Stir through the coriander and remove from the heat.

Divide the rice between bowls and top with the tofu stir-fry.