Satay Seasoning - recreate your favourite satay dishes at home with this fragrant blend of warming spices, paired with a hint of sweetness! This rich, nutty seasoning works a treat when added to grilled meats, tofu or stir-fries and is our favourite shortcut way to achieving that iconic satay taste. Add it your chicken tonight, for a quick and easy dinner that’ll blow your mind.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Crispy Shallots
1 packet
Jasmine rice
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs. )
1 packet
Mayonnaise
(May be present: Sesame, Eggs, Soy, Fish. )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Soy, Sesame; May be present: Eggs, Fish. )
1 sachet
Southeast Asian Spice Blend
1
Carrot
1
Asian Greens
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten. )
1 tbs
honey
½ tsp
salt
¼ tsp
pepper
2.5 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
• Finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a 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, thinly slice carrot into half-moons. • Roughly chop Asian greens. • In a small bowl, combine the soy sauce and the honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.
• While the veggies are cooking, cut Asian marinated tofu into 2cm chunks. • In a medium bowl, add the salt, Southeast Asian spice blend, the pepper and the plain flour. Stir to combine. • Add tofu and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up tofu using tongs and shake off any excess flour back into the bowl. • Cook tofu, tossing until browned, 3-4 minutes.
• Divide garlic rice between bowls. • Top with honey-soy veggies and salt and pepper tofu. • Garnish with crispy shallots and serve with Japanese mayo. Enjoy!