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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Frying pan
Cooking Instructions
Ingredients
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Step 5 : Cook the Spinach
In another pan, heat oil over medium heat, sauté the remaining garlic for 30 seconds, then add water spinach, and 3/4 of the spring onions. Season with salt and black pepper, tossing until spinach wilted.
180 g Jasmine Rice
400 ml Water for Rice
160 g Carrot
20 g Mirin
30 ml Tamari Soy Sauce
10 ml Toasted Sesame Oil
10 g Ginger
7 g Garlic
60 g Banana Shallots
395 g Tofu
10 g Honey
30 ml Soy Sauce
60 ml Water
1 unit Vegetable Cube
7 g Spring Onion
2 g Mixed Sesame Seeds
500 g Water Spinach
Allergens
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Step 1 : Cook the Rice
Start by washing and rinsing the rice three times under running water. Then, in a cooking pot, bring the salted water to a boil. Add the rice and cook it uncovered for 1-3 minutes. Cover and cook on low heat for 12 minutes. When done, turn off the heat, fluff the rice, and stir in 3/4 of the sesame seeds.
Nutritional Information
Energy (kJ/kcal)
860
Protein (g)
60
Carbohydrates (g)
123
Fibers (g)
32
Sugar
15
Fats (g)
30
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Prep the Ingredients
Peel and finely chop the ginger, garlic, and banana shallot. Cut the spring onion and separate the leaves of water spinach from the stems. Slice the tofu into 1cm thick pieces.
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Step 2 : Make the Sauce
Bring a pot of water to a medium-high heat. Peel and roughly chop the carrots and cook until tender. Reserve some of the cooking water, and blend the carrots with mirin, sesame oil, and tamari until smooth, gradually add the reserved water.
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Step 4 : Cook the Tofu
In a non-stick frying pan over medium-high heat, add oil and fry the tofu, approximately 3-4 minutes per side, and set aside. In the same pan, sauté half of the garlic and ginger for a minute. Return the tofu, add soy sauce, honey, and water with a vegetable cube. Season with pepper and simmer for 3-5 minutes until sauce thickens.
Step 6 : Serve and Enjoy!
Spread the carrot puree on the plates first. Next, add a portion of rice, top with the honey-glazed tofu, and the stir-fried spinach. Finish by sprinkling the dish with the remaining toasted sesame seeds and spring onions.
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