Sweet Chilli Tofu & Garlicky Greens
with Ginger Rice & Crispy Shallots
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.
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
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
3 clove
garlic
1 bag
green beans
1 packet
sweet chilli sauce
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
baby spinach leaves
1 packet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut Japanese tofu into 2cm chunks. • Finely chop garlic. • Trim green beans, then slice lengthways.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 4-5 minutes.
• To pan with the tofu, add sweet chilli sauce, the soy sauce, sesame seeds and half the garlic. • Toss tofu to coat, then simmer until slightly thickened, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Add green beans and cook, tossing, until just tender, 3-4 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season to taste.
• Divide ginger rice between bowls. Top with garlicky greens and sweet chilli tofu. • Garnish with crispy shallots. • Top with a dollop of mayonnaise to serve. Enjoy!