Umami Tofu, Chicken & Green Bean Stir Fry
with Garlic Rice & Sriracha
We’re stirring and frying these soft little tofu cubes tonight in a lavish umami sauce. Bring out those garlic aromatics by cooking it into the rice and what tofu stir-fry would be complete without a drizzle of sriracha aioli to smother over everything. It’s a gold star from us!
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Garlic Paste
1 packet
Green Beans
1
Carrot
2 sprig
Spring Onion
1 packet
Japanese Tofu
(Contains Wheat, Gluten, Soy; May be present: Peanut, Sesame. )
1 packet
Umami Paste
(Contains Soy, Gluten, Wheat;)
1 packet
sweet chilli sauce
1 packet
sriracha
(May be present: Soy. )
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tbs
soy sauce
(Contains Gluten, Soy;)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Rinse and drain white rice. • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim and roughly chop green beans. Thinly slice carrot into half-moons. Thinly slice spring onion diagonally. • Cut Japanese tofu and chicken breast into 2cm chunks. • In a small bowl, combine umami paste, sweet chilli sauce, the soy sauce and water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook tofu and chicken, tossing until browned, 5-6 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans and carrot, tossing regularly, until tender, 4-5 minutes. • Return tofu and chicken to pan then add sauce mixture and spring onion, tossing, until well combined, 1-2 minutes.
• Divide garlic rice between bowls. Top with umami tofu, chicken and green bean stir-fry. • Drizzle over sriracha. Sprinkle over mixed sesame seeds. Enjoy!