Chilli Jam Tofu & Garlicky Greens
with Ginger Rice & Crispy Shallots- Milk
- Sulphites
- Gluten
- Soy
- Sesame
- Eggs
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Sesame
In this fragrant dish, the soy and sesame-spiked chilli jam works a treat on the tender tofu - creating a gorgeous glaze that will leave even tofu naysayers wanting more. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
3 clove
garlic
1 bag
green beans
1 packet
chilli jam
(Contains: Sulphites;)
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
crispy shallots
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Asian greens
½
Long Chilli
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut Japanese tofu into 2cm chunks. • Finely chop garlic. • Trim green beans. Roughly chop Asian greens. • Thinly slice long chilli (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 4-5 minutes.
• Add chilli jam, the soy sauce, sesame seeds, 1/2 the garlic and a splash of water to the pan. • Toss tofu to coat, then simmer until slightly thickened, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until just tender, 3-4 minutes. • Add Asian greens and cook, tossing, until just tender and wilted, 2 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Divide ginger rice between bowls. Top with garlicky greens and chilli jam tofu. • Garnish with crispy shallots and chilli. • Serve with a dollop of mayonnaise. Enjoy!
