Asian Chicken, Tofu & Asparagus Stir-Fry
with Garlic Rice & Sweet Chilli Mayo
We’re stirring and frying these soft little tofu cubes in a lavish dark sauce. Bring out those garlic aromatics by cooking it into the greens and the rice. What tofu stir-fry would be complete without a dollop of a sriracha mayo to smother over everything. It’s a gold star from us!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
Plain Tofu
1 packet
Asian Greens
1
asparagus
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
sweet chilli sauce
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Crispy Shallots
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, pat firm tofu (see ingredients) dry with paper towel, then cut into 2cm cubes. • Roughly chop Asian greens. Trim ends of asparagus. • Cut chicken breast into 2cm chunks. • In a medium bowl, add tofu, corn flour (see ingredients) and sweet soy seasoning. Gently toss until well coated. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens and asparagus until tender, 4-5 minutes. Add a dash of water to pan to help asparagus cook. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• When rice has 15 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing occasionally, until browned and warmed through, 4-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce, the soy sauce and a splash of water, and cook, stirring, until coated, 1 minute.
• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with veggies, chicken and Asian stir-fry tofu (plus any remaining sauce from the pan). • Garnish with crispy shallots. Dollop over sriracha mayo to serve. Enjoy!