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!
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
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; )
olive oil
1.25 cup
water
½ tbs
brown sugar
• 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 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.
• Divide corn rice between bowls. Top with tofu, prawns and Asian greens. • Spoon over crispy shallot chilli oil. Tear over coriander to garnish. Enjoy!