Sweet-Soy Tofu & Plum Sauce
with Garlic Rice & Veggies
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish. It tastes even better when paired with pan-fried veggies and fragrant garlic rice.
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
Garlic
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Baby Broccoli
1
Zucchini
1
Firm Tofu
(Contains Soy; May be present: Wheat, Gluten, Peanut, Sesame. )
1
Plum Sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
Baby Spinach Leaves
1
Sweet Soy Seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Crispy Shallots
1
Plant-Based Aioli
Not included in your delivery
1
olive oil
plant-based butter
water
Nutritional Values
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 until tender, 4-6 minutes. • Add 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!