Marinated Tofu, Prawn & Garlic Greens Rice Bowl
with Crispy Chilli Oil Drizzle & Spring Onion
- Sesame
- Wheat
- Gluten
- Soy
- Crustaceans
- Soy
- May contain traces of allergens
- Crustaceans
- Sesame
- Eggs
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 and vibrant greens bring a fresh, crisp contrast. Perfect for those nights when you crave something simple, satisfying and packed with flavour!
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 sachet
Chilli Flakes
1
Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Ginger Paste
2
Garlic
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1
Spring Onion
1 packet
Green beans
½
Lemon
200 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
½ tbs
brown sugar
Nutrition
Utensils
Cooking Steps
• Add the water (see ingredients) to a medium
saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 12 minutes, then remove pan 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. • Trim and roughly chop green beans. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Slice lemon into wedges. Thinly slice spring onion. • Cut Asian marinated tofu into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and green beans and cook, tossing, until softened, 5-7 minutes. • Add half the garlic and cook, until fragrant, 1 minute. Transfer to a bowl, squeeze over lemon juice and season. 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.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-hgih heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes.
• Divide corn rice between bowls. Top with tofu, prawns and garlicky greens. • Spoon over crispy shallot chilli oil. Sprinkle over spring onion and serve with any remaining lemon wedges. Enjoy!
