*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
4 tbsp cornflour
maize starch (100%)
120g Tenderstem broccoli
tenderstem broccoli (100%)
280g plain tofu
water, soy beans (31%), nigari
1 agave nectar pot (25g)
agave nectar
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Mirin (glutinous rice, water, alcohol, white rice)
1 Chinese rice wine (30ml)
rice wine (100%)
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
150g sushi rice
round grain white rice (100%)
Allergens
Allergens highlighted by † (soya, sesame, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml]cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
2
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
3
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Meanwhile, peel and finely chop (or grate) the garlic and ginger
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped garlic and ginger and cook for 2-3 min or until fragrant
4
Once fragrant, add the soy sauce, mirin, Chinese rice wine, agave nectar and 1 tbsp [2 tbsp]sugar
Increase the heat to high andcook for 1-2 min further, stirring constantly, or until thickened
Once thickened, pour the sauce into a bowl and keep to one side – this is your teriyaki sauce
Tip: The sauce will thicken as it cools
Rinse the pan out and set it aside for later
5
Add the Tenderstem broccoli to a baking tray, and put the tray in the oven for 10 min or until crisp and cooked through
Meanwhile, drain the tofu and cut into 6 [12] slices lengthways, and pat each one thoroughly dry with kitchen paper
Add the cornflour to a plate
Press each tofu slice into the cornflour firmly, until evenly coated all over
6
Return the reserved pan to a high heat with a generous drizzle of vegetable oil
Once the pan is hot, add the cornflourcoated tofu and cook for 3-4 min on each side or until browned and crispy
While the tofu is cooking, trim, then slice the spring onion[s] finely
7
Once the tofu is crispy, reduce heat to low and add 1 tbsp [2 tbsp]teriyaki sauce to the pan and stir to coat each piece of tofu – this is your crispy teriyaki tofu
Once the broccoli is cooked, add the toastedsesame oil and sesame seeds to the tray and give everything a good mix up
8
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