Vietnamese Tofu Rice
August 15, 2014
by hellofreshau Uncategorized @au This vegetarian dish is chock full of Vietnamese flavours and tofu goodness.
Ingredients for two people
| 150 g | rice |
| 2 tbs | vegetarian oyster sauce |
| 2 tbs | rice vinegar (or white vinegar) |
| 2 tbs | vegetable oil |
| 1 | red capsicum, chopped |
| 1 bunch | spring onions, chopped |
| 1 knob | ginger, finely chopped |
| 3 | garlic cloves, peeled & crushed |
| 1 | chilli, deseeded & diced |
| 1 block | tofu, cubed |
| 1 small handful | coriander, roughly chopped |
Hellofresh recipe
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clearer (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the dressing
In a small bowl whisk together the oyster sauce, vinegar, and vegetable oil.
For the vegetables
Heat some vegetable oil in a wok to a high temperature. Add the capsicum, spring onions, ginger, garlic, and the chilli to the wok. Cook for 2 minutes. Add the dressing and the tofu and cook for a further minute. Stir through the coriander and remove the wok from the heat
To serve
Divide the noodles between bowls and serve the stir-fry on top. Enjoy!
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