Glazed Plum Tofu & Asian Greens Stir-Fry
with Garlic Rice & Crispy Shallots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3 clove
garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy.)
1
Carrot
1 packet
Green Beans
½ packet
Firm Tofu
(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)
1 packet
Plum Sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Asian greens
1 sachet
sweet soy seasoning
(Contains: Soy, Gluten, Sesame, Wheat;)
1 sachet
cornflour
(May be present: Wheat, Gluten, Soy, Peanuts, Sesame, Milk, Cashew, Walnut, Almond, Macadamia, Brazil nut, Hazelnut, Pecan, Pine Nut, Pistachio.)
1 sachet
crispy shallots
1 packet
plant-based aioli
Not included in your delivery
olive oil
20 g
plant-based butter
1 cup
water
1 tsp
vinegar (rice wine or white wine)
Utensils
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, tossing, until tender, 4-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant and slightly wilted, 1 minute. Season to taste with salt and pepper. • 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 plum sauce mixture, tossing, until combined, 1 minute.
TIP: Add a drizzle more olive oil if necessary.
• Divide garlic rice between bowls. • Top with Asian greens stir-fry and glazed plum tofu. Spoon over any remaining plum sauce from the pan. • Sprinkle over crispy shallots and top with a dollop of plant-based aioli to serve. Enjoy!
