Chicken-Tofu Stir Fry & Coconut Sauce
with Soy Veggies, Garlic Rice & Peanuts
Our tofu is cooked to crispy perfection in our curry powder. Then, we've teamed it with a dazzling coconut sauce made using Bengal curry paste, plus steamed rice flavoured with fragrant garlic. When you serve this up, everyone will be singing you praises!
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
2 clove
garlic
1 packet
basmati rice
1 packet
Green beans
1 packet
Asian Greens
1
Carrot
½ packet
Plain Tofu
1 sachet
curry powder
1 packet
Bengal Curry Paste
½ packet
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Diced Chicken
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water (for the rice)
drizzle
soy sauce
(Contains Gluten, Soy; )
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to 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 the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, trim green beans. Roughly chop Asian greens. Thinly slice carrot into half-moons. • Pat firm tofu (see ingredients) dry and cut into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook tofu, tossing occasionally, until browned and warmed through, 3-4 minutes. Transfer to a paper towel-lined plate. • 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.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot tossing, until tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Add a drizzle of the soy sauce and a splash water then transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook curry powder and Bengal curry paste stirring, until fragrant, 1 minute. • Add coconut milk (see ingredients) and the water (for the sauce) and simmer until slightly thickened, 1-2 minutes. Remove from the heat.
• Divide garlic rice between bowls. • Top with soy veggies, chicken and tofu. Pour over coconut sauce. • Garnish with crushed peanuts. Enjoy!