Asian Spiced Tofu & Mixed Veggie Rice
with Sambal & Crispy Shallots
- Wheat
- Gluten
- Soy
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Wheat
Has a rice ever looked this delicious because it’s making our dreams come true. The veggies in the rice are zested with lemon juice and soy sauce for a deep medley of flavours. The tofu is spiced and peppered to perfection. This combination is the stuff of dreams.
Ingredients
1 packet
Jasmine rice
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1 sachet
Southeast Asian Spice Blend
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
1
Lemon
2
Garlic
1 packet
Crispy Shallots
1 packet
Soffritto Mix
1 tin
Sweetcorn
1
Sambal
1 packet
Green beans
Not included in your delivery
1 drizzle
olive oil
2.5 tbs
plain flour
(Contains: Gluten May be present: Wheat)
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. Cover to keep warm.
• Cut lemon into wedges. Finely chop garlic. Drain sweetcorn. • Cut Asian marinated tofu into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook soffritto and corn kernels until lightly browned, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
• In a medium bowl, combine Southeast Asian spice blend, the plain flour and salt. Add tofu and toss to coat. • Wipe out the frying pan, then return to medium-high heat with enough olive oil to cover the base. When oil is hot, pick up tofu using tongs and shake off any excess flour. • Cook tofu, tossing until browned, 3-4 minutes. • To the bowl of veggies, add cooked rice, soy sauce mix and a squeeze of lemon juice. Stir to combine.
• Divide veggie fried rice between bowls. Top with salt-pepper tofu and drizzle with Asian chilli dressing. • Sprinkle with crispy shallots and serve with remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch!
