Sticky Tofu & Broccoli-Green Bean Stir-Fry
with Plant-Based Aioli & Crispy Shallots
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to jasmine rice as the foundation, some colourful veggies to follow, then pop on top some Plant Based mushroom-glazed tofu to complete the stack. Now all that is left is for you to devour it before we do!
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
½ head
broccoli
1 bag
green beans
1 clove
garlic
1 packet
ginger paste
1 packet
plant-based aioli
1 packet
crispy shallots
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
Not included in your delivery
olive oil
1.25 cup
water
20 g
plant-based butter (for the sauce)
½ tbs
brown sugar
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, 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. • Stir the plant-based butter through the rice.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, chop broccoli (including stalk!) into small florets. • Trim green beans and cut into thirds. • Finely chop garlic. • Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and green beans, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm
TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl combine plant-based Asian mushroom sauce, ginger paste, and the brown sugar. Set aside
• Return the frying pan with a drizzle of olive oil to medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.
• Divide rice, sticky tofu and garlicky veggies between bowls. • Drizzle with the plant-based aioli. Sprinkle over crispy shallots. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty dish, especially praising the tofu's mushroom glaze and the aioli. Some found it bland, suggesting extra seasoning.
- Ease of prep: Customers appreciated how quick, simple, and easy this meal was to prepare.
- Suggestions: Try coating tofu with cornflour before cooking for better texture. Consider making garlicky rice for extra flavour.
- Portions: Some felt the serving size was small, particularly for vegetable quantities.
- Tweaks: Adding cashews enhanced the dish. Use all the broccoli, including stems, for extra taste and volume.
