Plant-Based Sweet Chilli Tofu Stir-Fry
with Veggies, Garlic Rice & Peanuts
Bring tender tofu to life by coating it in cornflour, popping it in the pan, and leaving it to sizzle with a heap of veg and an Asian-style sweet chilli sauce you'll want to eat off the spoon. Serve with fluffy garlic rice to soak up the deliciousness.
The quantities provided above are averages only.
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
capsicum
1
red onion
1 bag
green beans
1
zucchini
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sweet chilli sauce
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle 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. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, thinly slice capsicum and red onion. • Trim green beans and cut into thirds. • Slice zucchini into thin rounds. • In a small bowl, combine plant-based Asian mushroom sauce, sweet chilli sauce, the soy sauce, the remaining garlic and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, onion, green beans and zucchini until tender, 4-6 minutes. Transfer to a bowl.
TIP: Add a splash of water to speed up the cooking process!
• Cut Japanese tofu into bite-sized chunks. Add cornflour and a pinch of salt and pepper to a medium bowl. Add tofu and toss to coat. • Return frying pan with a drizzle of olive oil over medium-high heat. Add tofu and cook, tossing until browned, 3-4 minutes.
• Return veggies to pan with the tofu. Add sauce mixture and cook, tossing, until bubbling, 1 minute. Season with pepper.
• Divide garlic rice and sweet chilli tofu stir-fry between bowls. Spoon over any extra sauce from pan. • Sprinkle with crushed peanuts to serve. Enjoy!