Sticky Asian Tofu & Asparagus Stir-Fry
with Garlic Rice, Crispy Shallots & Sriracha
- Sesame
- Soy
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Sesame
- Eggs
- Gluten
We’re stirring and frying these soft little tofu cubes in a lavish dark sauce. Bring out those garlic aromatics by cooking it into the greens and the rice. What tofu stir-fry would be complete without a drizzle of sriracha and sprinkle of crispy shallots. It’s a gold star from us!
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Cornflour
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Soy, Wheat, Gluten)
1 packet
Sriracha
(May be present: Soy)
1
Asparagus
2
Garlic
1
Asian Greens
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
(Contains: Milk)
1.25 cup
water
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
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
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, cut plain Asian marinated tofu into
2cm chunks.
• Roughly chop Asian greens.
• Trim ends of asparagus.
• In a medium bowl, add tofu and cornflour
(see ingredients). Gently toss until well coated.
Set aside.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook Asian greens and
asparagus, tossing, until tender, 4-5 minutes.
• Add the remaining garlic and cook until fragrant,
1 minute. Season to taste with salt and pepper.
• Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to pan to help speed up the
cooking process!
• When the rice has 5 minutes remaining, return
frying pan to medium-high heat with a generous
drizzle of olive oil.
• When oil is hot, shake excess cornflour off the
tofu, then cook, turning occasionally, until
golden, 4-5 minutes.
• SPICY! This is a mild stir-fry sauce, but use less if
you're sensitive to heat. Reduce heat to medium,
then add sweet soy seasoning, Korean
stir-fry sauce, the soy sauce and a splash of
water. Cook, stirring, until coated, 1 minute.
• Divide garlic rice between bowls.
• Top with asparagus stir-fry and sticky Asian tofu
(plus any remaining sauce from the pan).
• SPICY! Use less sriracha if you’re sensitive to heat!
Garnish with crispy shallots and drizzle over
sriracha to serve. Enjoy!
