Plant-Based Ginger Lemongrass Tofu
with Garlic Veggies & Sesame Rice
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg in this tender tofu dish. With a sesame seed-adorned rice and a sprinkling of crispy shallots, it's the little things that make this one stand out from the crowd!
Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
3 clove
garlic
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bag
green beans
1 bag
Asian greens
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
1 packet
Ginger Lemongrass Paste
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
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. )
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water (for the rice)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a dash of olive oil over medium heat. Cook sesame seeds and half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and 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 and keep covered until 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!
• Meanwhile, thinly slice carrot into half-moons. • Trim green beans. • Roughly chop Asian greens.
• When the rice has 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant and wilted, 1 minute. • Transfer to a bowl, season and cover to keep warm.
• Meanwhile, cut Japanese tofu into quarters. • In a small bowl, combine ginger lemongrass paste, plant-based Asian mushroom sauce, the water (for the sauce) and the brown sugar. • In a shallow bowl, combine tofu, cornflour and a pinch of salt.
• Return pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, shake off excess cornflour and cook tofu, tossing, until golden, 3-4 minutes. • Stir in sauce mixture and toss tofu to coat, 1 minute.
• Divide sesame rice and garlic veggies between bowls. • Top with ginger lemongrass tofu. Spoon over any remaining sauce from pan. • Sprinkle over crushed peanuts to serve. Enjoy!