Umami Tofu & Pea Pod Stir-Fry
with Peanut Rice & Spring Onion
Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Pea Pods
1
carrot
1 packet
Asian greens
½
Long Chilli (Optional)
1 sprig
spring onion
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
Not included in your delivery
olive oil
1.25 cup
boiling water
20 g
plant-based butter
½ tbs
brown sugar
1 tsp
vinegar (white wine or rice wine)
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and roughly chop pea pods. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based Asian mushroom sauce, the brown sugar, the vinegar, soy sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and pea pods, until tender, 4-5 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.
• Reduce heat to low. To pan with tofu, add the sauce mixture and return the veggies to the pan. • Add Asian greens and toss until wilted and combined, 1-2 minutes. Season.
• Divide peanut rice and garlic tofu and veggie stir fry between bowls. • Top with spring onion and chilli to serve. Enjoy!