Fragrant Tofu, Chicken & Teriyaki Veggies
with Garlic Rice & Crispy Shallots- Sesame
- Soy
- Wheat
- Gluten
- Milk
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
Asian Marinated Tofu - jazz up your favourite stir-fries, curries and soups with this vegetarian-friendly protein that doesn't skimp on flavour! Marinated in soy sauce and Chinese five spice, this firm tofu delivers rich umami flavours with a gentle aromatic finish. This recipe is under 650kcal per serving.
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Broccoli
1
Carrot
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
200 g
Asian Marinated Tofu
(Contains: Crustaceans, Sesame, Eggs, May contain traces of allergens, Wheat, Gluten, Soy; )
320 g
Chicken Breast
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, 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 the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Cut broccoli into small florets, then roughly chop stalk. • Cut Asian marinated tofu into 2cm chunks. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return large frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and broccoli, tossing, until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute.
• Add teriyaki sauce, soy sauce mix and a splash of water. Toss to combine.
• Divide garlic rice between bowls. • Top rice with chicken, teriyaki tofu and veggies. • Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!
