Plant-Based Sweet Chilli Tofu Stir-Fry
with Veggies, Garlic Rice & Peanuts
Bring tender tofu to life by coating it in cornflour, popping it in the pan, and leaving it to sizzle. With a heap of veg and an Asian-style plant-based sauce, you'll want to eat right off the spoon. Serve with fluffy garlic rice to soak up the deliciousness.
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
1 packet
Asian Greens
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1 packet
Cornflour
(May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1
Corn
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Finely chop garlic.
• In a large saucepan, heat a drizzle 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 basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, thinly slice red onion. Trim pea pods. Roughly chop Asian greens. Slice kernels off corn cob. Cut Japanese tofu into bite-sized chunks.
• In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, remaining garlic and a splash of water.
• When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• Cook onion and corn, tossing, until tender, 2-3 minutes. Add pea pods and Asian greens and cook, until just wilted, 2-3 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• To a medium bowl, add cornflour and a pinch of salt and pepper. Add tofu and toss to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing, until browned, 3-4 minutes.
• Return veggies to pan, then add sauce mixture, stirring, until bubbling, 1 minute. Season with pepper.
• Divide garlic rice and sweet chilli tofu stir-fry between bowls. Spooning over any extra sauce from pan.
• Sprinkle with crushed peanuts to serve. Enjoy!
