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Sweet Chilli Tofu & Veggie Stir-Fry
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Sweet Chilli Tofu & Veggie Stir-Fry

Sweet Chilli Tofu & Veggie Stir-Fry

with Makrut Lime & Garlic Rice

If you’re a long-time lover of the signature mix of sweet, zesty, and salty, then you're going to love this simple stir-fry. With lightly marinated tofu teamed with seasonal veggies, this meal is bursting with colour and flavour.

Tags:
Veggie
Allergens:
Milk
Sesamzaad
Soja
Gluten
Jordnødder

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

1 bag

sugar snap peas

1

carrot

1

capsicum

2 leaves

makrut lime leaves

1 knob

ginger

½

lime

1 block

Chinese tofu

1 packet

sweet chilli sauce

1 tub

sesame oil blend

1 packet

crushed peanuts

Not included in your delivery

olive oil

1 tbs

butter

1.25 cup

water (for the rice)

¼ tsp

salt

1 tbs

soy sauce

1 tbs

water (for the sauce)

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Nutritional Values

per serving
Energy (kJ)3361 kJ
Fat33.6 g
of which saturates10.4 g
Carbohydrate93 g
of which sugars27 g
Protein27 g
Sodium1431 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

Cook the garlic rice
1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
2

While the garlic rice is cooking, trim the sugar snap peas. Thinly slice the carrot (unpeeled) into half- moons. Thinly slice the capsicum. De-stem the makrut lime leaves and very finely slice. Grate the ginger (unpeeled). Zest the lime to get a generous pinch, then slice into wedges. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very finely!

Cook the tofu
3

Quarter each piece of Chinese tofu. Heat a drizzle of olive oil in a large frying pan over a medium- high heat. Add the tofu pieces and cook, tossing occasionally, until browned and warmed through, 4 minutes. Transfer to a plate.

Cook the veggies
4

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the carrot and capsicum and cook, stirring occasionally, until lightly charred, 4 minutes. Add the sugar snap peas and cook until just tender, 1-2 minutes. While the veggies are cooking, in a small bowl, combine the makrut lime leaves, ginger, a generous squeeze of lime juice, the lime zest, sweet chilli sauce, sesame oil, soy sauce and water (for the sauce).

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

Bring it together
5

Reduce the heat to medium and return the tofu to the pan with the veggies. Add the sweet chilli sauce mixture and cook, stirring, until the veggies and tofu are well coated and fragrant, 1-2 minutes.

Serve up
6

Divide the garlic rice between bowls. Top with the sweet chilli tofu and veggie stir-fry. Garnish with the crushed peanuts and serve with any remaining lime wedges.

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