Asian Tofu & Asparagus Stir-Fry

Name: Asian Tofu & Asparagus Stir-Fry with Garlic Rice & Sweet Chilli Mayo
Total time: 35 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 packet Crispy Shallots; 1 packet Jasmine rice; packet Cornflour; 1 packet Plant-Based Asian Stir-Fry Sauce; 1 packet Sriracha; 1 Asparagus; 2 Garlic; 1 Asian Greens; 400 g Firm tofu; 1 packet Sweet Soy Seasoning

with Garlic Rice & Sweet Chilli Mayo

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We’re stirring and frying these soft little tofu cubes 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 a sriracha mayo to smother over everything. It’s a gold star from us!

Tags:

Chef's Choice

Allergens:

Gluten

•Soy

•Wheat

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Jasmine rice

packet

Cornflour

1 packet

Plant-Based Asian Stir-Fry Sauce

(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame. )

1 packet

Sriracha

(May be present: Eggs, Fish, Milk, Sesame, Almond, Soy, Wheat, Gluten. )

Asparagus

Garlic

Asian Greens

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Sweet Soy Seasoning

(Contains: Gluten, Soy, Wheat; )

Nutrition Values

Calories549 kcal

Energy (kJ)2300 kJ

Fat24.2 g

of which saturates4.5 g

Carbohydrate51.7 g

of which sugars18.6 g

Dietary Fibre4.1 g

Protein28 g

Sodium1550 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the 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 to 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, cut plain tofu (see ingredients) into 2cm chunks. • Roughly chop Asian greens. • Trim ends of asparagus. • In a medium bowl, add tofu and cornflour (see ingredients) . 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 asparagus, tossing, until tender, 4-5 minutes. Add a dash of water to pan to help asparagus cook. • 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 generous drizzle of olive oil. • When oil is hot, shake excess flour off the tofu, then cook, turning occasionally, until golden, 4-5 minutes. • Reduce heat to medium. Add sweet soy seasoning, teriyaki sauce, the soy sauce and a splash of water, then cook, stirring, until coated, 1 minute.

• Meanwhile, combine sweet chilli sauce and mayonnaise in a small bowl. Season to taste.

• Divide garlic rice between bowls. • Top with asparagus stir-fry and Asian tofu (plus any remaining sauce from the pan). • Garnish with crispy shallots. Dollop over sweet chilli mayo to serve. Enjoy!