Hoisin Tofu, Capsicum & Asian Greens Bowl
with Garlic Rice, Green Beans & Sesame Aioli
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
capsicum
1 bag
green beans
1 bag
Asian greens
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
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
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)
1 tsp
brown sugar
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 rice is cooking, thinly slice capsicum into bite-sized chunks. • 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 half 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 capsicum 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, capsicum and Asian greens stir-fry. • Drizzle with sesame aioli and sprinkle with crispy shallots. • Serve with any remaining lemon wedges. Enjoy!
