Umami Tofu & Green Bean Stir-Fry
with Garlic Rice & Sriracha
We’re stirring and frying these soft little tofu cubes tonight in a lavish umami sauce. Bring out those garlic aromatics by cooking it into the rice and what tofu stir-fry would be complete without a drizzle of sriracha aioli to smother over everything. It’s a gold star from us!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
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
Carrot
2
Garlic
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Sliced Mushrooms
2
Spring Onion
1 packet
Sriracha
(May be present: Soy.)
1 packet
Sweet Chilli Sauce
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Umami Paste
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 cup
water (for the rice)
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, trim and roughly chop green beans.
• Thinly slice spring onion and carrot.
• Cut Japanese tofu into 2cm chunks.
• In a small bowl, combine umami paste, sweet chilli sauce, the soy sauceand water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, carrot and sliced mushrooms, tossing regularly, until tender, 4-5 minutes.
• Stir in remaining garlic until fragrant, 1-2 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing, until browned, 3-4 minutes. Add sauce mixture and spring onion and cook, tossing, until well combined, 1-2 minutes.
• Divide garlic rice between bowls.
• Top with umami tofu and green bean stir-fry.
• Drizzle over sriracha. Sprinkle over mixed sesame seeds to serve. Enjoy!
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
