Sesame Chinese Tofu
with Ginger-Soy Veggies & Garlic Rice
Behind every great stir-fry, there's got to be a great sauce! This one has sweet chilli, fresh ginger, garlic, soy and sesame oil, and it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 unit
carrot
½ unit
brown onion
1 unit
Asian greens
1 bag
snow peas
1 knob
ginger
1 packet
Chinese tofu
(Contains Sesame, Soy, Gluten; May be present: Peanut. )
1 tub
sweet chilli sauce
1 tub
sesame oil blend
(Contains Sesame;)
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
15 g
butter
1.25 cup
water (for the rice)
¼ tsp
salt
2 tsp
water (for the sauce)
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, then cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the 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 the carrot (unpeeled) into half-moons. Thinly slice the brown onion. Thinly slice the Asian greens. Trim the snow peas. Finely grate the ginger. Quarter each piece of Chinese tofu.
In a small bowl, combine the ginger, soy sauce, sweet chilli sauce, water (for the sauce), remaining garlic and 1/2 the sesame oil blend. Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.
Wipe out the frying pan and return to a mediumhigh heat with the remaining sesame oil blend and a drizzle of olive oil. When the oil is hot, add the carrot and onion and cook until slightly softened, 3 minutes. Add the Asian greens and the snow peas, then the ginger-soy mixture and cook until the Asian greens are wilted, 1-2 minutes. Remove from the heat, add the tofu and stir to coat.
Divide the garlic rice between bowls and top with the ginger-soy veggies and Chinese tofu. Garnish with the crushed peanuts and toasted sesame seeds.
