Crispy Shallot & Chilli Oil Tofu
with Corn Rice & Asian Greens
- Sesame
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Crustaceans
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.*
Ingredients
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
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
brown sugar
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chilli oil and flavour combinations were enjoyed, though some found the dish bland overall.
- Ease of prep: Microwaving the tofu was unusual and unappealing to several customers; consider alternative cooking methods.
- Suggestions: Try coating tofu with cornflour, salt, and pepper before baking for a more appealing texture.
- Portions: Some customers requested more Asian greens, suggesting one portion wasn't enough.
