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Plant-Based Sweet Chilli Tofu Stir-Fry
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Plant-Based Sweet Chilli Tofu Stir-Fry

Plant-Based Sweet Chilli Tofu Stir-Fry

with Veggies, Garlic Rice & Peanuts

Bring tender tofu to life by coating it in cornflour, popping it in the pan, and leaving it to sizzle with a heap of veg and an Asian-style sweet chilli sauce you'll want to eat off the spoon. Serve with fluffy garlic rice to soak up the deliciousness.

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Soy
Peanut
Wheat

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

1

capsicum

1

red onion

1 bag

green beans

1

zucchini

1 packet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

sweet chilli sauce

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

Japanese tofu

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

1.25 cup

water (for the rice)

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Nutritional Values

Energy (kJ)2912 kJ
Fat15.8 g
of which saturates2.7 g
Carbohydrate103.8 g
of which sugars28.1 g
Protein29.5 g
Sodium1827 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• When the rice has 10 minutes remaining, thinly slice capsicum and red onion. • Trim green beans and cut into thirds. • Slice zucchini into thin rounds. • In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, the remaining garlic and a splash of water.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, onion, green beans and zucchini until tender, 4-6 minutes. Transfer to a bowl.

TIP: Add a splash of water to speed up the cooking process!

4
4

• Cut Japanese tofu into bite-sized chunks. Add cornflour and a pinch of salt and pepper to a medium bowl. Add tofu and toss to coat. • Return frying pan with a drizzle of olive oil over medium-high heat. Add tofu and cook, tossing until browned, 3-4 minutes.

5
5

• Return veggies to pan with the tofu. Add sauce mixture and cook, tossing, until bubbling, 1 minute. Season with pepper.

6
6

• Divide garlic rice and sweet chilli tofu stir-fry between bowls. Spoon over any extra sauce from pan. • Sprinkle with crushed peanuts to serve. Enjoy!