Sticky Teriyaki Tofu and Veg
with Ginger and Spring Onion Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
15 grams
Ginger Puree
150 grams
Basmati Rice
280 grams
Firm Tofu
(Contains Soya)
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Pak Choi
1 unit(s)
Spring Onion
½ unit(s)
Lime
100 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the ginger puree and stir-fry for 1 min, then add the rice and toast for 1 min more.
Stir in the water (see pantry for amount) and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then add to a medium bowl with the flour (see pantry for amount) and season with salt and pepper. Toss to coat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the tofu and fry until golden all over and slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Once golden, transfer to a plate lined with kitchen paper. Season again with salt and pepper.
While the tofu is frying, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.
Zest the lime and cut into wedges.
Wipe out (now empty) tofu pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the pak choi and pepper. Stir-fry until softened, 4-5 mins.
Add the garlic and lime zest. Cook for 1 min more.
Add the teriyaki sauce and crispy tofu to the pan, gently stirring to combine. Cook until piping hot, 1-2 mins.
Squeeze in some lime juice, then remove from the heat.
Fluff up the rice with a fork, then stir through the spring onion and remaining lime zest.
When ready, share the ginger and spring onion rice between your bowls, then top with the sticky tofu.
Finish with a sprinkling of roasted sesame seeds over the top.
Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
