Umami Tofu & Garlicky Green Bean Stir-Fry

Name: Umami Tofu & Garlicky Green Bean Stir-Fry with Garlic Rice & Sriracha
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 sachet Mixed Sesame Seeds; 1 packet Sweet Chilli Sauce; 1 Japanese Tofu; 1 packet Sliced Mushrooms; 1 packet Umami Paste; 1 packet Green Beans; 1 packet Jasmine Rice; 1 packet Sriracha; 2 Garlic; 2 Spring Onion; 1 drizzle olive oil; 1 cup water (for the rice); ½ tbs soy sauce; ½ cup water (for the sauce)

with Garlic Rice & Sriracha

Get up to $200 off!

We’re stirring and frying these soft little tofu cubes tonight in a lavish umami sauce. Bring out those garlic aromatics by cooking it into the rice and what tofu stir-fry would be complete without a drizzle of sriracha aioli to smother over everything. It’s a gold star from us!

This recipe is under 650kcal per serving.

Tags:

Plant Based

Allergens:

Sesame

•Gluten

•Soy

•Wheat

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mixed Sesame Seeds

1 packet

Sweet Chilli Sauce

Japanese Tofu

1 packet

Sliced Mushrooms

1 packet

Umami Paste

1 packet

Green Beans

1 packet

Jasmine Rice

1 packet

Sriracha

Garlic

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 cup

water (for the rice)

½ tbs

soy sauce

½ cup

water (for the sauce)

Nutritional Values

Calories620 kcal

Energy (kJ)2590 kJ

Fat19.5 g

of which saturates3.8 g

Carbohydrate81.4 g

of which sugars14 g

Dietary Fibre25.1 g

Protein25.9 g

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • Rinse and drain white rice. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, trim and roughly chop green beans. • Thinly slice spring onion. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and mushrooms, tossing regularly, until tender, 4-5 minutes. Stir in remaining garlic until fragrant, 1-2 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until browned, 3-4 minutes. • Add sauce mixture and spring onion and cook, tossing, until well combined, 1-2 minutes.

• Divide garlic rice between bowls. • Top with umami tofu and garlicky green bean stir-fry. • Drizzle over sriracha. Sprinkle over mixed sesame seeds to serve. Enjoy!