Double Glazed Plum Tofu & Asian Greens Stir-Fry

Name: Double Glazed Plum Tofu & Asian Greens Stir-Fry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 olive oil; plant-based butter; water; 3 Garlic; 1 Jasmine Rice; 1 Carrot; 1 Green Beans; 2 Firm Tofu; 1 Plum Sauce; 1 Asian Greens; 1 Sweet Soy Seasoning; 1 Crispy Shallots; 1 Plant-Based Aioli; 1 Cornflour

with Garlic Rice & Crispy Shallots

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Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish. With fragrant rice and a sprinkling of crispy shallots, it's the little things that make this one stand out from the crowd!

Tags:

Plant Based

Allergens:

Soy

•Gluten

•Sesame

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Jasmine Rice

(May be present: Wheat, Gluten, Soy.)

Carrot

Green Beans

Firm Tofu

(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)

Plum Sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Asian Greens

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

Crispy Shallots

Plant-Based Aioli

Cornflour

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

Not included in your delivery

olive oil

plant-based butter

water

Nutritional Values

Energy (kJ)4848 kJ

Calories1159 kcal

Fat48.6 g

of which saturates6.1 g

Carbohydrate119.2 g

of which sugars12.3 g

Dietary Fibre6.3 g

Protein57.1 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and green beans until tender, 4-6 minutes. • Add remaining garlic and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.

• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. Add sauce mixture, tossing, until combined, 1 minute.

TIP: Add a drizzle more olive oil if necessary. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. Add sauce mixture, tossing, until combined, 1 minute.

TIP: Add a drizzle more olive oil if necessary! TIP: Cook in batches if your pan is getting crowded.

• Divide garlic rice between bowls. Top with veggies and glazed plum tofu. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. • Serve with plant-based aioli. Enjoy!