Vietnamese Tofu Rice

August 15, 2014
by hellofreshau Uncategorized @au

    This vegetarian dish is chock full of Vietnamese flavours and tofu goodness.

    Black bean vermicelli

    Ingredients for two people

    150 grice
    2 tbsvegetarian oyster sauce
    2 tbsrice vinegar (or white vinegar)
    2 tbsvegetable oil
    1red capsicum, chopped
    1 bunchspring onions, chopped
    1 knobginger, finely chopped
    3garlic cloves, peeled & crushed
    1chilli, deseeded & diced
    1 blocktofu, cubed
    1 small handfulcoriander, 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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