Coconut-Ginger Tofu, Chicken & Asian Greens Stir-Fry
with Garlic Rice & Pea Pods
One of our favourite ingredients for soaking up bold flavours is Malaysian tofu and chicken. AKA fried bean curd, it works a treat with the zingy lemongrass paste and vibrant veggies in this dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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: Wheat, Gluten, Soy. )
1
carrot
1 bunch
Asian greens
1 bag
Pea Pods
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
½
Long Chilli (Optional)
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
¼ tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the 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, then 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. 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, thinly slice carrot into half-moons. Roughly chop Asian greens. • Trim pea pods and cut into small pieces. • Cut Malaysian tofu into 1cm cubes. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot with a splash of water until softened, 3-4 minutes. • Add Asian greens and pea pods and cook until just tender, 1-2 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook Malaysian tofu and chicken breast, turning occasionally, until browned all over, 5-6 minutes. • Transfer to a plate.
• Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic, stirring, until fragrant, 1 minute. • Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. • Return tofu and chicken to pan, stirring to coat. Remove pan from heat.
• Thinly slice long chilli (if using). • Divide garlic rice between bowls. • Top with veggies, chicken and coconut and ginger tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!