Sticky Tofu & Broccoli-Green Bean Stir-Fry

Name: Sticky Tofu & Broccoli-Green Bean Stir-Fry with Plant-Based Aioli & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1.25 cup water; 1 packet jasmine rice; 20 g plant-based butter (for the sauce); ½ head broccoli; 1 bag green beans; 1 clove garlic; 1 packet ginger paste; ½ tbs brown sugar; 1 packet plant-based aioli; 1 packet crispy shallots; 1 packet Japanese tofu; 1 packet Plant-Based Asian Mushroom Sauce

with Plant-Based Aioli & Crispy Shallots

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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!

Tags:

Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3316 kJ

Fat40 g

of which saturates6.7 g

Carbohydrate82.5 g

of which sugars13.8 g

Protein30.3 g

Sodium1623 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.