Crispy Shallot & Chilli Oil Tofu
with Corn Rice & Asian Greens
Meet your new weeknight superstar! Velvety tofu takes centre stage, draped in a spicy-sweet chilli crisp shallot oil that’s as bold as it is addictive. Fluffy rice speckled with sweet bursts of corn adds a cosy, golden touch, while vibrant greens bring a fresh, crisp contrast. Perfect for those nights when you crave something simple, satisfying and packed with flavour!
This recipe is under 650kcal per serving.
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
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Chilli Flakes
1
Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook corn until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, finely chop garlic. • Roughly chop Asian greens. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and cook, tossing, until softened, 5-6 minutes. • In the last minute of cook time, add Asian greens and half the garlic and cook until wilted. Transfer to a bowl, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• To a small heatproof bowl, add the brown sugar, a pinch of chilli flakes (if using), sesame seeds, crispy shallots, ginger paste (see ingredients) and remaining garlic. • Return frying pan to high heat with the olive oil (2 tbs for 2 people / 1/4 cup for 4 people) until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined.
TIP: The hot oil will bubble up and ‘cook’ the garlic.
• Remove firm tofu (see ingredients) from packaging and place on a microwave-safe plate. Microwave until heated through, 1-2 minutes. • Slice tofu into 1cm slices.
• Divide corn rice between bowls. Top with tofu and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to serve. Enjoy!
