Crispy Shallot, Chicken & Chilli Oil Tofu
with Corn Rice & Asian Greens
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
2
Garlic
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Chilli Flakes
300 g
Diced Chicken
1
Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Ginger Paste
1
Asian Greens
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
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.
• 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 tofu, chicken and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to garnish. Enjoy!
