Glazed Tofu, Chicken & Garlic Rice

Name: Glazed Tofu, Chicken & Garlic Rice with Soy Veggies & Corn
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 tin sweetcorn; 1 carrot; 1 bag Asian greens; 1 packet Japanese tofu; 1.5 tbs brown sugar; 1 tbs vinegar (white wine or rice wine); 1 packet ginger paste; 1 packet sweet chilli sauce; 1 packet chicken breast; 1.5 tbs soy sauce

with Soy Veggies & Corn

Up to 180$ + Free Treats / Extras for Life

This ginger-soy tofu stir-fry is a great example of how simple is often the best. Easy to prepare and packed full of flavour this satisfying dish will be on your table in less than 30 minutes.

Allergens:

Milk

•Gluten

•Soy

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

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

1 tin

sweetcorn

carrot

1 bag

Asian greens

1 packet

Japanese tofu

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

1 packet

ginger paste

1 packet

sweet chilli sauce

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1.5 tbs

brown sugar

1 tbs

vinegar (white wine or rice wine)

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3527 kJ

Fat26.4 g

of which saturates9.2 g

Carbohydrate86.9 g

of which sugars18.9 g

Protein58 g

Sodium1305 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop or crush garlic. In a medium saucepan, melt butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 mins. Add the water and a generous pinch of salt and bring to the boil. Stir in jasmine rice, cover with a lid and reduce heat to low. • Cook for 12 mins, then remove from heat and keep covered until rice is tender and all water is absorbed, 10-15 mins.

• Meanwhile, drain sweetcorn. Grate carrot. Roughly chop Asian greens. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook the corn and carrot until lightly browned, 4-5 mins. • In the last 2 mins of cooking, add Asian greens and 1/2 the soy sauce and cook, tossing, until softened and fragrant, 1-2 minutes. Season to taste. Transfer to a plate.

• Cut Japanese tofu into 2cm chunks. In a small bowl, combine the remaining soy sauce, brown sugar, rice wine vinegar, ginger paste, sweet chilli sauce, a pinch of pepper and a splash of water. • Return pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned, 5-6 mins. Transfer to a bowl. Reduce heat to medium-high. Cook tofu, tossing until browned, 3-4 mins. Return chicken to pan. • Add sauce mixture, and cook, tossing to coat, until thickened, 1 min.