Asian Tofu & Asparagus Stir-Fry
with Garlic Rice & Sriracha Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Cornflour
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Asparagus
2
Garlic
1 packet
Baby Leaves
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Almond, Eggs, Milk, Fish, Cashew)
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 half 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, cut plain tofu (see ingredients) into
2cm chunks.
• Roughly chop baby leaves.
• Trim ends of asparagus.
• In a medium bowl, add tofu and cornflour.
Gently toss until well coated. Set aside.
• In a large frying pan, heat a drizzle of olive
oil over medium-high heat. Cook asparagus,
tossing, until tender, 4-5 minutes. Add a dash of
water to the pan to help asparagus cook.
• Add baby leaves and the remaining garlic and
cook until wilted and fragrant, 1 minute. Season
to taste with salt and pepper.
• Transfer to a plate and cover to keep warm.
• When the rice has 5 minutes remaining, return
the 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, Korean stir-fry sauce, the soy sauce
and a splash of water, then cook, stirring, until
coated, 1 minute.
• SPICY! Use less sriracha if you're sensitive to
heat! Meanwhile, combine sriracha and the
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
sriracha mayo to serve. Enjoy!
