We’re cooking up tonight’s little tofu cubes in a lavish dark sauce. Smokey-sweet BBQ sauce and hot sriracha come together for a flavourful marinade that packs a punch. Pull it together with garlic rice and charred corn, plus a dollop of creamy mayo for a taste of decadence in a bowl!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Garlic
1
Basmati Rice
1
Tomato
1
baby leaves
1
Firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
1
Chicken Breast
1
Sweetcorn
1
All-American Spice Blend
1
BBQ Sauce
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Plant-Based Mayo
(Contains Soy; )
olive oil
plant-based butter
water
white wine vinegar
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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 rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, roughly chop tomato and baby spinach leaves. • Pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. • Drain the sweetcorn. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, roughly chop tomato and baby spinach leaves. • Pat firm tofu (see ingredients) dry with paper towel and cut into 2cm cubes. • Cut chicken breast into 2cm chunks. • Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second medium bowl, combine tofu and All-American spice blend. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss until coated. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a second medium bowl, combine tofu and All-American spice blend. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss until coated. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Meanwhile, add tomato, baby spinach and a drizzle of white wine vinegar and olive oil to the charred corn. • Season and toss to combine.
• Divide garlic rice between bowls. Top with American BBQ tofu and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between bowls. Top with American BBQ tofu, chicken and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy!