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Terrific Thai Tofu

Terrific Thai Tofu

with Ginger Mushrooms

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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 FiberHigh ProteinLow CarbOne Pot WonderVeggie
Allergens:SoyGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

¾ cup

jasmine rice

1 knob

Thai tofu

(ContainsSoy, Gluten)

1 clove

mushrooms

1

zucchini

1 bunch

red onion

carrot

ginger

garlic

long red chilli

coriander

Not included in your delivery

3 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

tbs

rice wine vinegar

tsp

sugar

tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2440 kJ
Fat14.5 g
of which saturates1.8 g
Carbohydrate78 g
of which sugars13.8 g
Dietary Fibre0 g
Protein30 g
Sodium847 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Sieve
Small Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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