Tender Tofu, Prawns & Crispy Chilli Oil Drizzle
with Corn-Studded Rice & Greens
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 corn adds a cosy, golden touch, while vibrant greens bring a fresh, crisp contrast. Perfect for those nights when you crave something simple, but packed with flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Chilli Flakes
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)
200 g
Peeled Prawns
(Contains: Crustaceans; )
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 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.
• Trim ends of asparagus (see ingredients) and
slice into thirds.
• When the rice has 10 minutes remaining, heat a
large frying pan over medium-high heat with a
drizzle of olive oil.
• Cook asparagus, 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 to taste with salt and
pepper and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up
the veggie 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 the frying pan to high heat with the olive
oil (2 tbsp 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 greens, prawns and tender tofu between plates.
• Spoon over crispy chilli oil.
• Tear over coriander.
• Serve with corn-studded rice. Enjoy!
