Sesame-Crumbed Tofu & Soy Veggies
with Ginger Rice & Peanuts
You've never had tofu like this before! The sesame seed and panko coating gets lovely and golden in the pan, with the sesame adding a mild nutty flavour and aroma. Jazz up the rice with zingy ginger, add some peanuts for crunch, and you have a vegetarian dish that will exceed everyone's expectations!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s Asian greens were in short supply, so some customers will receive shredded cabbage instead. 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
1 packet
ginger paste
2 clove
garlic
1
zucchini
1 packet
mayonnaise
(Contains Egg;)
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, 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. )
1 bag
shredded cabbage mix
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
salt
½ tsp
soy sauce (for the sauce)
(Contains Gluten, Soy;)
1.5 tsp
soy sauce (for the veg)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the zucchini into half-moons. In a small bowl, combine the mayonnaise and soy sauce (for the sauce). Cut the Japanese tofu into 1cm pieces.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt 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 from the heat. 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!
While the rice is cooking, combine the plain flour and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs (see ingredients). Gently dip the tofu pieces into the seasoned flour, then into the egg and finally in the breadcrumbs. Set aside on a plate.
In large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the tofu, turning occasionally, until golden 5-7 minutes. Transfer to a plate lined with paper towel.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the shredded cabbage mix and cook until softened 1-2 minutes. Add the garlic and soy sauce (for the veg) and cook until fragrant, 1 minute.
Divide the ginger rice, soy veggies and sesame-crumbed tofu between plates. Sprinkle with the crushed peanuts. Serve with the soy mayo.