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Chinese Tofu & Garlic-Ginger Rice Bowl

Chinese Tofu & Garlic-Ginger Rice Bowl

with Sesame Sweet Chilli Sauce

Vegetarian
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If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this Chinese-inspired version. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.

Tags:Veggie
Allergens:MilkSesameSoyGlutenEgg

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

1 knob

ginger

3 clove

garlic

1 packet

jasmine rice

1 packet

Chinese tofu

(ContainsSesame, Soy, GlutenMay be present Peanuts)

1 unit

capsicum

1 bag

snow peas

1 bunch

Asian greens

½ unit

long red chilli

1 sachet

sesame seeds

(ContainsSesameMay be present Peanuts, Tree Nuts, Gluten, Milk, Soy)

1 packet

sweet chilli sauce

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3572 kJ
Fat42 g
of which saturates9.3 g
Carbohydrate85.3 g
of which sugars21.6 g
Dietary Fibre0 g
Protein29.1 g
Cholesterol0 mg
Sodium1470 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and 1/2 the 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!

2

While the rice is cooking, cut the Chinese tofu into 2cm pieces. Thinly slice the capsicum. Trim and thinly slice the snow peas length ways. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).

3

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 2-3 minutes. Transfer the sesame seeds to a medium bowl. Add the sweet chilli sauce and 1/2 the soy sauce to the bowl. Combine well.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and Chinese tofu and cook, tossing, until browned, 4-5 minutes. Add the remaining soy sauce and stir to coat. Transfer to a bowl.

5

Return the frying pan to a medium-high heat. Add the snow peas and Asian greens and cook until just tender and wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.

6

Divide the garlic & ginger rice between bowls. Top with the tofu and greens. Spoon over the sesame sauce and mayonnaise. Garnish with the chilli (if using).