Sweet-Soy Tofu Stir Fry
with Garlic Rice & Asian Greens
You’ll be off to visit your happy place when you get a taste of this dish. Sweet with a touch of salt, that’s how we’re cooking up our tofu tonight, with a deliciously decadent stir-fry sauce and a buttery garlic rice with veggies to finish it off, we wish you safe travels to bliss.
This recipe is under 650kcal per serving.
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. )
1
carrot
1 packet
Asian Greens
½ packet
Plain Tofu
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 sachet
Crispy Shallots
1 packet
Plant-Based Mayo
(Contains Soy; )
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into sticks. • Roughly chop Asian greens. • Pat dry plain tofu (see ingredients) and cut into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot until tender, 3-4 minutes. • Add Asian greens and remaining garlic and cook until just wilted, 1-2 minutes. Season to taste. • Transfer to a bowl, drizzle with the vinegar and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot cook tofu, tossing occasionally, until browned and warmed through, 4-5 minutes.
• Remove pan from heat, add sweet soy seasoning, Asian stir-fry sauce and a splash of water. Gently toss until combined.
• Divide garlic rice between bowls. Top with veggies and sweet-soy tofu. • Spoon over any remaining plum sauce from pan. • Garnish with crispy shallots and serve with plant-based mayo. Enjovy