Sticky Tofu, Salmon & Garlicky Greens Stir-Fry
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Sticky Tofu, Salmon & Garlicky Greens Stir-Fry

Sticky Tofu, Salmon & Garlicky Greens Stir-Fry

with Rice & Plant-Based Aioli

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 rice as the foundation, some colourful veggies to follow, then pop on top some plant-based mushroom-glazed tofu to complete the stack.


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

Preparation Time35 minutes
Cooking Time20 minutes


Serving amount

1 packet

White Rice

½ head


1 packet

green beans

1 clove


1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

ginger paste

1 sachet

plant-based aioli

1 sachet

crispy shallots

1 packet


(Contains Fish; May be present: Crustacean, Mollusc. )

Not included in your delivery

olive oil

1.25 cup


20 g

plant-based butter

½ tbs

brown sugar


Nutritional Values

Energy (kJ)4571 kJ
Calories1092 kcal
Fat61 g
of which saturates11.1 g
Carbohydrate83.7 g
of which sugars14.4 g
Dietary Fibre30.1 g
Protein58.9 g
Sodium1681 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Drain and rinse white rice. • In a medium saucepan, add the water and bring to the boil. Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 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 (see ingredients), including the 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, tossing, 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. • Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

TIP: Add a dash of water to help speed up the cooking process.
TIP: Patting the skin dry helps it crisp up in the pan!


• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.


• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute.


• Divide rice, sticky tofu, salmon and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!