Sweet-Soy Tofu & Plum Sauce
with Garlic Rice & Stir-Fry Greens- Soy
- Gluten
- Sesame
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Peanuts
- Sesame
- Eggs
- Milk
- Traces of Cashew
- Walnut
- Almond
- Macadamia
- Brazil nut
- Hazelnut
- Pecan
- Pine Nut
- Pistachio
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
baby broccoli
1
zucchini
½ packet
firm tofu
(Contains: Soy; May be present: Wheat, Gluten, Peanuts, Sesame.)
1 packet
plum sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 bag
baby spinach leaves
1 packet
cornflour
(May be present: Wheat, Gluten, Soy, Peanuts, Sesame, Milk, Cashew, Walnut, Almond, Macadamia, Brazil nut, Hazelnut, Pecan, Pine Nut, Pistachio.)
1 packet
crispy shallots
1 packet
plant-based aioli
1 sachet
sweet soy seasoning
(Contains: Soy, Gluten, Sesame, Wheat;)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt plant-based butter with a dash 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 and keep covered until 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!
• Meanwhile, trim baby broccoli. • Thinly slice zucchini into sticks. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli and zucchini, tossing, until tender, 4-6 minutes. • Add remaining garlic and baby spinach leaves and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook, tossing occasionally, until browned and warmed through, 3-5 minutes. • Add sauce mixture, tossing, until combined, 1 minute.
TIP: Add a drizzle more olive oil if necessary!
• Divide garlic rice between bowls. Top with veggies and sweet-soy tofu. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. Serve with plant-based aioli. Enjoy!
