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1
ginger paste
1
jasmine rice
1
chicken breast
3
garlic
1
snow peas
1
long red chilli (optional)
1
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
sweet chilli sauce
1
crispy shallots
1
mayonnaise
(Contains Egg;)
1
green beans
1
olive oil
1
butter
1
water
1
soy sauce
(Contains Gluten, Soy;)
In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. 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, cut the Chinese tofu into 2cm pieces. Finely chop the garlic. Trim the snow peas, then slice lengthways. Trim the green beans. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to chicken breast, cut the chicken into 2cm chunks and set aside.
In a large frying pan, heat a drizzle of olive oil over a a medium-high heat. Cook the tofu, tossing, browned, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ In a large frying pan, heat a drizzle of olive over a high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
Add the sweet chilli sauce, soy sauce, sesame seeds and 1/2 the garlic. Toss to coat, then simmer until slightly thickened, 1-2 minutes. Transfer to a bowl. Cover to keep warm. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Flavour the chicken as you would the tofu.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until just tender, 3-4 minutes. Add the snow peas and Asian greens, tossing, until just tender and wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste.
Divide the ginger rice between bowls. Top with the garlicky greens and sweet chilli tofu. Garnish with the crispy shallots and chilli (if using). Serve with a dollop of mayonnaise.