Umami Tofu & Green Bean Stir-Fry
with Garlic Rice & Sriracha- Wheat
- Gluten
- Soy
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
We’re stirring and frying these soft little tofu cubes tonight in a lavish umami sauce. Bring out those garlic aromatics by cooking it into the rice and what tofu stir-fry would be complete without a drizzle of sriracha aioli to smother over everything. It’s a gold star from us! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1 packet
garlic paste
1 packet
Green Beans
1
Carrot
2 sprig
Spring Onion
1 packet
Japanese Tofu
(Contains: Wheat, Gluten, Soy; May be present: Peanuts, Sesame.)
1 packet
Umami Paste
(Contains: Wheat, Gluten, Soy;)
1 packet
Sweet Chilli Sauce
1 packet
sriracha
(May be present: Soy.)
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Peanuts, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Rinse and drain white rice. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim and roughly chop green beans. • Thinly slice carrot into half-moons. • Thinly slice spring onion. • Cut Japanese tofu into 2cm chunks. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Return tofu to pan, then add sauce mixture and spring onion and cook, tossing, until well combined, 1-2 minutes.
• Divide garlic rice between bowls. • Top with umami tofu and green bean stir-fry. • Drizzle over sriracha. Sprinkle over mixed sesame seeds to serve. Enjoy!
