Asian Tofu, Chicken & 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.
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
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. )
300 g
Diced Chicken
Nutrition Values
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 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 dry (see ingredients) with paper towel and cut into 1cm 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 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • When rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing occasionally, until browned and warmed through, 4-5 minutes. • Reduce heat to medium, then add sweet soy seasoning, Korean stir-fry sauce, the soy sauce and a splash of water, and cook, stirring, until coated, 1 minute.
• Meanwhile, combine sriracha and mayonnaise in a small bowl. Season to taste.
• Divide garlic rice between bowls. • Top with veggies, chicken and Asian stir-fry tofu (plus any remaining sauce from the pan). • Garnish with crispy shallots. Dollop over sriracha mayo to serve. Enjoy!
