Glazed Plum Tofu, Chicken & Asian Greens Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Glazed Plum Tofu, Chicken & Asian Greens Stir-Fry

Glazed Plum Tofu, Chicken & Asian Greens Stir-Fry

with Garlic Rice & Crispy Shallots

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


Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount

3 clove


1 packet

jasmine rice

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



1 packet

green beans

½ packet

firm tofu

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

1 packet

plum sauce

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

1 packet

Asian Greens

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 sachet


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

1 sachet

crispy shallots

1 packet

plant-based aioli

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup


1 tsp

vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)4601 kJ
Calories1099 kcal
Fat40.8 g
of which saturates6.2 g
Carbohydrate113.8 g
of which sugars11.2 g
Dietary Fibre35.1 g
Protein69.9 g
Sodium1181 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

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


• Meanwhile, thinly slice carrot into sticks. • Trim green beans. • Cut chicken breast into 2cm chunks. • 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 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 high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat. 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!


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