Tofu & Veggie Stir-Fry
with Peanut Rice & Spring Onion- Peanuts
- Gluten
- Soy
- Wheat
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
green beans
1
carrot
1 bunch
spring onion
1 packet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
1 bag
Asian greens
½
Long Chilli
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Peanuts.)
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Soy, Wheat, Sulphites;)
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
1.25 cup
boiling water
20 g
plant-based butter (for the sauce)
1 tsp
rice wine vinegar
½ tbs
brown sugar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine.
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. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. • Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based fish sauce, sweet chilli sauce, the brown sugar, the rice wine vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, until tender, 4-5 minutes. Transfer to a plate. • Meanwhile, in a shallow bowl, combine tofu, cornflour and a pinch of salt.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • Shaking off excess flour, cook tofu, tossing until browned, 3-4 minutes.
• Reduce heat to low. To pan with tofu, add the sauce mixture and return the veggies to the pan. • Toss until wilted and combined, 1-2 minutes. Season.
• Divide peanut rice and garlic tofu & veggie stir fry between bowls. • Top with spring onion and chilli (if using) to serve. Enjoy!
