Mexican-Style Tofu & Garlic Rice
with Charred Corn Slaw & Enchilada Sauce
- Soy
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
- Crustaceans
We’re spicing up the table with this easy Mexican-style beef, spiced just the way you like it. Crank it up a notch with aromatic garlic rice and a charred corn slaw. It’s sure to be a party in your mouth tonight!
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir and 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! TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While rice is cooking, drain sweetcorn (see ingredients). • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat.In a large bowl, combine tofu , Mexican Fiesta spice blend and a drizzle of olive oil. Set aside. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.
• When rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook tofu in batches turning occasionally, 4-5 minutes. • Reduce heat to medium, then add enchilada sauce (see ingredients), the brown sugar, the remaining butter and a splash of water. Cook until slightly thickened, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Add slaw mix to the charred corn, along with baby leaves, mayonnaise, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide garlic rice and charred corn slaw between bowls. • Top with Mexican tofu and spoon over any remaining sauce. Enjoy!
