Punchy Plant-Based Mince, Tofu & Veggie Stir-Fry
with Garlic Rice, Sesame Seeds & Chilli Flakes
- Sesame
- Soy
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Macadamia
- Molluscs
- Pistachio
- Crustaceans
- Milk
- Sulphites
- Almond
- Walnut
- Eggs
- Cashew
- Fish
- Gluten
Elevate your plant-based dining experience with this veggie-packed stir-fry! Sticky and fragrant, this dish is ready in a blink of an eye and will satisfy all your stir-fry needs. Fluffy jasmine rice is a must to soak up all that rich sticky sauce.
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Jasmine rice
200 g
Plant-Based Mince
(Contains: Soy, Gluten May be present: Sesame, Macadamia, Molluscs, Pistachio, Crustaceans, Milk, Sulphites, Almond, Walnut, Eggs)
1 packet
Char Siu Paste
(Contains: Gluten, Soy, Wheat May be present: Almond, Cashew, Eggs, Fish, Milk, Sesame)
1 sachet
Chilli Flakes
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Carrot
3
Garlic
1 packet
Green beans
1
Spring Onion
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
(Contains: Milk)
1.25 cup
water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
vinegar (white wine or rice wine)
½ tbs
sesame oil
(Contains: Sesame)
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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, trim and roughly chop green beans. Thinly slice carrot into half-moons. Thinly slice spring onion. • Cut Asian marinated tofu into 2cm chunks. • In a small bowl, combine char siu paste, Asian stir-fry sauce, the soy sauce, vinegar, sesame oil and a splash of water. Set aside. • Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook green beans and carrot until tender, 3-4 minutes. • Add remaining garlic and cook until wilted and fragrant, 1-2 minutes • Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Return veggies and cooked tofu to the pan and add char siu mixture, and cook until reduced slightly, 1-2 minutes.
• Divide garlic rice, char siu plant-based mince, tofu and veggie stir-fry between bowls. • Garnish with toasted sesame seeds, spring onions and chilli flakes (if using) to serve. Enjoy!
