Asian Stir-Fried Tofu & Garlic Rice
with Veggies & Sriracha Aioli- Soy
- Gluten
- Eggs
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- Traces of Tree Nuts
We’re stirring and frying these soft little tofu cubes tonight in a lavish dark sauce. Bring out those garlic aromatics by cooking it into the greens and the rice. What tofu stir-fry would be complete without a dollop of sriracha aioli to smother over everything. It’s a gold star from us! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
jasmine rice
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1
courgette
1 sachet
curry powder
½ packet
cornflour
1 packet
sriracha
(May be present: Soy)
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 packet
Crispy Shallots
3 clove
garlic
1 bag
Asian Greens
1 bunch
Plant-Based Asian Stir-Fry Sauce
(Contains: Soy, Gluten; May be present: Eggs, Sesame, Fish, Milk, Tree Nuts)
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, pat firm tofu (see ingredients) dry with paper towel, then cut into 2cm cubes. • Roughly chop Asian greens. Thinly slice courgette into half-moonds. • In a medium bowl, add tofu, curry powder and cornflour (see ingredients). Season with salt and pepper, then gently toss until well coated. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook Asian greens and courgette until tender, 4-5 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.
• When rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Dust off any excess cornflour from tofu and cook, tossing occasionally, until browned and warmed through, 3-5 minutes. • Reduce heat to medium, then add Asian stir-fry sauce and the soy sauce and cook, stirring, until coated, 1 minute.
• Meanwhile, combine sriracha and garlic aioli in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with veggies and Asian stir-fried tofu (plus any remaining sauce from the pan). • Garnish with crispy shallots. Dollop over sriracha aioli to serve. Enjoy!
