Umami Chicken, Tofu & Veggie Rice Bowl
with Plant-Based Aioli & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1
Capsicum
1 sachet
Crispy Shallots
1
Garlic
1 packet
Ginger Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Plant-Based Aioli
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1
Japanese Tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes. • Stir the plant-based butter through the rice. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop capsicum. • Trim and roughly chop green beans and Asian greens. • Finely chop garlic. • Cut Japanese tofu and chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and capsicum, tossing, until tender, 4-5 minutes. • Add garlic and Asian greens cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to help speed up the cooking process.
• While the veggies are cooking, in a small bowl, combine plant-based Asian mushroom sauce, ginger paste and the brown sugar. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until starting to brown, 2-3 minutes. Add tofu, tossing, until browned, 3-4 minutes. • Add mushroom sauce mixture and cook until slightly reduced, 1 minute. TIP: Chicken is cooked when it is no longer pink inside.
• Divide rice, sticky tofu, chicken and garlicky veggies between bowls. • Drizzle with plant-based aioli. Sprinkle over crispy shallots to serve. Enjoy!
