Asian Tofu, Prawns & Asparagus Stir-Fry
with Garlic Rice & Sweet Chilli Mayo- Gluten
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Tree nuts
- Sesame
- Almond
- Soy
- Wheat
- Gluten
- Crustaceans
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!
Ingredients
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)
1
Asparagus
2
Garlic
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Soy, Wheat; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
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 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. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
• 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, cooked prawns and Asian tofu (plus any remaining sauce from the pan). • Garnish with crispy shallots. Dollop over sweet chilli mayo to serve. Enjoy!
