Extra Sweet & Salty Plum Tofu
with Garlic Rice & Veggies
- Soy
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Eggs
Ingredients
1 packet
Asian Greens
1
Capsicum
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 sachet
Crispy Shallots
3
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Plant-Based Aioli
1 packet
Plum Sauce
(May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten, Sesame, Wheat;)
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 capsicum. • 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 capsicum 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! 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!
