Our Plans
Sweet-Soy Tofu & Plum Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet-Soy Tofu & Plum Sauce

Sweet-Soy Tofu & Plum Sauce

with Garlic Rice & Stir-Fry Greens

Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.

Tags:
Plant Based
Allergens:
Soy
Gluten
Sesame
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 bunch

baby broccoli

1

zucchini

½ packet

firm tofu

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

1 packet

plum sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 bag

baby spinach leaves

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

crispy shallots

1 packet

plant-based aioli

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, 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)

sideBannerName

Nutritional Values

Energy (kJ)3689 kJ
Fat31.5 g
of which saturates4.6 g
Carbohydrate109.4 g
of which sugars6.7 g
Protein40.8 g
Sodium1094 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, 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!

2
2

• 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.

3
3

• 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.

4
4

• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.

5
5

• 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!

6
6

• 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!