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Crispy Shallot, Prawn & Chilli Oil Tofu
Crispy Shallot, Prawn & Chilli Oil Tofu

Crispy Shallot, Prawn & Chilli Oil Tofu

with Corn Rice & Asian Greens

Meet your new weeknight superstar! Velvety tofu & prawns 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!

Tags:
Calorie Smart
Allergens:
Sesame
Gluten
Soy
Crustacean/Crustacé

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

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

1 packet

jasmine rice

3 clove

garlic

1 packet

Asian Greens

½ head

broccoli

pinch

chilli flakes

1 sachet

sesame seeds

(Contains: Sesame; )

1 sachet

Crispy Shallots

½ packet

ginger paste

2 packet

soy sauce mix

(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

coriander

1 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

brown sugar

Nutrition Values

Energy (kJ)3254 kJ
Calories777 kcal
Fat26.8 g
of which saturates5.1 g
Carbohydrate84.4 g
of which sugars10.7 g
Dietary Fibre10.2 g
Protein38.1 g
Sodium1712 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• 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!

2
2

• Meanwhile, boil the kettle. • Finely chop garlic. • Roughly chop Asian greens. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk.

3
3

• 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.

4
4

• 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.

5
5

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • 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.

6
6

• Divide corn rice between bowls. Top with tofu, prawns and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to garnish. Enjoy!