Salt & Pepper Tofu
with Garlic Rice, Honey-Soy Veggies & Japanese Mayo- Wheat
- Gluten
- Sesame
- Soy
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 sachet
Southeast Asian Spice Blend
1
Carrot
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter over medium heat. Cook garlic until fragrant, 1 minute. • 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 honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside. • Cut plain tofu into 2cm chunks.
• 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 chicken thigh into 2cm chunks. • In a medium bowl, add the salt, Southeast Asian spice blend, cracked black pepper and the plain flour. Stir to combine. • Add chicken and toss to coat.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add Southeast Asian spice blend, and cook, turning to coat, until fragrant, 1 minute.
• Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper tofu. • Garnish with crispy shallots. Serve with Japanese mayo. Enjoy!
