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.
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.
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
(ContainsSesame, Soy, GlutenMay be present Peanuts)1 packet
sweet chilli sauce
1 tub
sesame oil blend
(ContainsSesame)1 packet
crushed peanuts
(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)Not included in your delivery
olive oil
1 tbs
butter
(ContainsMilk)1.25 cup
water (for the rice)
¼ tsp
salt
1 tbs
soy sauce
(ContainsSoy, Gluten)1 tbs
water (for the sauce)
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!
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!
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.
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.
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.
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.