Sweet-Soy Tofu & Plum Sauce
with Garlic Rice & Stir-Fry Greens
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
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 bunch
baby broccoli
1
zucchini
½ packet
firm tofu
(Contains Soy; May be present: Gluten, Peanut, Sesame, Wheat. )
1 packet
plum sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 bag
baby spinach leaves
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
crispy shallots
1 packet
plant-based aioli
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
Nutritional 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, trim baby broccoli. • Thinly slice zucchini into sticks. • Pat dry firm tofu (see ingredients) and cut into bite-sized chunks. • In a small bowl, combine plum sauce, the vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook baby broccoli and zucchini, tossing, until tender, 4-6 minutes. • Add remaining garlic and baby spinach leaves and cook until just wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Meanwhile, in a large bowl, combine tofu, sweet soy seasoning, cornflour and a pinch of salt and pepper.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, shake excess cornflour off tofu then cook, tossing occasionally, until browned and warmed through, 3-5 minutes. • Add sauce mixture, tossing, until combined, 1 minute.
TIP: Add a drizzle more olive oil if necessary!
• Divide garlic rice between bowls. Top with veggies and sweet-soy tofu. • Spoon over any remaining plum sauce from pan. • Top with crispy shallots. Serve with plant-based aioli. Enjoy!