Crispy Shallot, Chicken & Chilli Oil Tofu
with Corn Rice & Asian Greens
Meet your new weeknight superstar! Velvety tofu takes center 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!
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
Sweetcorn
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
Garlic
1
Asian Greens
1
Broccoli
1
Chilli Flakes
1
Diced Chicken
1
Sesame Seeds
(Contains Sesame; )
1
Crispy Shallots
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1
Coriander
2
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
Not included in your delivery
1
olive oil
water
brown sugar
Nutrition Values
Cooking Steps
• Drain sweetcorn. 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, boil the kettle. • 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 vegetable 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 plain tofu from packaging and place on a microwave-safe plate. Microwave until heated through, 1-2 minutes. • Slice tofu into 1cm slices. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. • Meanwhile, remove plain tofu 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 silken-style tofu and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to garnish. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide corn rice between bowls. Top with tofu, chicken and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to garnish. Enjoy!