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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:
Quick Prep
Quick
Climate Superstar
Plant Based
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1

red onion

1 packet

sweet chilli sauce

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

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

Japanese tofu

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

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

Asian stir-fry mix

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)2950 kJ
Fat17 g
of which saturates2.8 g
Carbohydrate103.9 g
of which sugars24.3 g
Protein28.2 g
Sodium1928 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic paste 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 and keep covered until the rice is tender and the water is absorbed, 12 minutes.

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

2
2

• Meanwhile, thinly slice red onion. Cut Japanese tofu into bite-sized chunks. • In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, remaining garlic paste and a splash of water. • When the rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and Asian stir-fry mix, tossing, until tender, 4-6 minutes. Transfer to a bowl.

3
3

• To a medium bowl, add cornflour and a pinch of salt and pepper. Add tofu and toss to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes. • Return veggies to pan and add sauce mixture, stirring, until bubbling, 1 minute. Season with pepper.

4
4

• 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!