Sweet-Soy Tofu Rice Bowl
with Asian Green Stir-Fry
With its firm texture and slightly buttery flavour, tofu stands up perfectly to the sweet-soy coating in this Asian-style dish. Team with leafy Asian greens and a zingy sauce, plus fluffy rice to soak it all up.
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
Ginger Paste
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Green Beans
1 packet
Asian Greens
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Malaysian Tofu
(Contains: Gluten, Soy, Wheat, Peanuts; May be present: Sesame.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat, Sesame;)
Not included in your delivery
g
butter
(Contains: Milk;)
cracked black pepper
honey
1 drizzle
olive oil
cup
water
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• 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!
• While the rice is cooking, roughly chop Asian greens. Trim green beans, cut into thirds.
• In a medium bowl, combine cornflour, the cracked black pepper and sweet soy seasoning. Add tofu, tossing to coat.
• In a small bowl, combine soy sauce mix, the honey, ginger paste and a splash of water.
TIP: Remove tofu skin with a sharp knife before combining with cornflour, if you prefer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until tender, 4-5 minutes.
• In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes.
• Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off tofu, then cook tofu, turning occasionally, until golden and just cooked through, 4-6 minutes.
• Return green beans and Asian greens to the pan.
• Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.
• Divide rice between bowls.
• Top with sweet soy tofu and Asian greens stir-fry, spooning over any remaining soy-ginger sauce from the pan to serve. Enjoy!
