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.
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
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
1 bag
snow peas
1 bag
green beans
½
long red chilli (optional)
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 packet
crispy shallots
1 packet
mayonnaise
(Contains Egg;)
1 packet
Chinese tofu
(Contains Sesame, Soy, Gluten; May be present: Peanut. )
1 bag
Asian greens
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a 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 the pan 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, cut the Chinese tofu into 2cm pieces. Finely chop the garlic. Trim the snow peas, then slice lengthways. Trim the green beans. Roughly chop the Asian greens. Thinly slice the long red chilli (if using).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the tofu, tossing, until browned, 4-5 minutes.
Add the sweet chilli sauce, soy sauce, sesame seeds and 1/2 the garlic. Toss to coat, then simmer until slightly thickened, 1-2 minutes. Transfer to a bowl. Cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until just tender, 3-4 minutes. Add the snow peas and Asian greens, tossing, until just tender and wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide the ginger rice between bowls. Top with the garlicky greens and sweet chilli tofu. Garnish with the crispy shallots and chilli (if using). Serve with a dollop of mayonnaise.