Japanese Tofu, Chicken & Pea Pod Stir-Fry
with Rice, Spring Onion & Sesame Seeds
- Soy
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Walnut
Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu and rice dish.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Pea Pods
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy)
1
Spring Onion
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
1
Capsicum
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
1.25 cup
boiling water
20 g
plant-based butter
½ tbs
brown sugar
1 tsp
vinegar (white wine or rice wine)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine. Season to taste. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and roughly chop pea pods. Thinly slice capsicum into strips. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based Asian mushroom sauce, the brown sugar, the vinegar, soy sauce and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken breast strips, capsicum and pea pods, in batches, until browned and cooked through, 4-5 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes.
• Reduce heat to low. To pan with tofu, add the sauce mixture and return the veggies to the pan. • Add Asian greens and toss until wilted and combined, 1-2 minutes. Season.
• Divide peanut rice and garlic tofu, chicken and veggie stir fry between bowls. • Top with spring onion, sesame seeds and chilli to serve. Enjoy!
