Seared Tofu & Chilli Garlic Oil
with Ginger-Soy Veggie Stir-Fry
With the perfect balance of sweet, salty flavours and garlicky goodness you can take this juicy tofu to the next level. Serve with a ginger-soy veggie stir-fry for an Asian-inspired take on a classic meat and veg meal!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
2
Garlic
1 sachet
Chilli Flakes
1
Capsicum
1
Zucchini
1 packet
Green Beans
1 packet
Ginger Paste
1
Baby Broccoli
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Slice zucchini and capsicum into thin sticks.
• Trim green beans and baby broccoli.
• Finely chop garlic.
• In a small bowl, a a good drizzle of olive oil, garlic and chilli flakes (if using), then season with pepper.
• Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.
• Add garlic and chilli oil to cook, turning to coat, until fragrant, 1 minute.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil.
• Stir-fry capsicum, green beans, zucchini and baby broccoli until tender, 4-5 minutes.
• Add ginger paste and cook until fragrant, 1 minute. Add the soy sauce and honey and cook until bubbling, 30 seconds. Season to taste.
• Divide tofu and ginger-soy veggies between plates.
• Spoon over any resting juices. Enjoy!
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