Hoisin Tofu & Veggie Stir-Fry
with Garlic Rice & Sesame Aioli
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 bag
green beans
½
lemon
1 packet
firm tofu
(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)
1 packet
hoisin sauce
(Contains: Soy, Sesame;)
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Peanuts, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crispy shallots
1 bag
Asian greens
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1.25 cup
water (for the rice)
2 tbs
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
1.5 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a good pinch of salt. Bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. Trim and halve green beans. Roughly chop Asian greens. Cut lemon into wedges. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, gently tossing to coat.
• In a small bowl, combine hoisin sauce, the soy sauce, the water (for the sauce), the brown sugar, a squeeze of lemon juice and 1/2 the sesame seeds. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until softened, 4-5 minutes. • Add Asian greens and cook until softened, 1-2 minutes. • Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a good drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove from heat, then add hoisin mixture. Stir, then return cooked veggies to pan, tossing to coat. Season with pepper.
• Divide garlic rice between bowls. • Top with hoisin tofu and veggie stir-fry. • Drizzle with sesame aioli and sprinkle with crispy shallots. • Serve with any remaining lemon wedges. Enjoy!
