Sticky Sichuan Tofu & Green Veg Stir-Fry
with Garlic Rice, Pickled Chilli & Peanuts
- Sesame
- Wheat
- Gluten
- Soy
- Peanuts
- Milk
- Soy
- May contain traces of allergens
- Crustaceans
- Sesame
- Eggs
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Cashew
- Wheat
- Milk
- Hazelnut
- Pistachio
Add colourful veggies to a quick tofu stir-fry for maximum flavour. With a scattering of tasty peanuts, crispy shallots and the addition of a fragrant Sichuan garlic sauce to bring the meal together, this dinner is oodles of fun!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Jasmine rice
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
1
Fresh Chilli
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy)
1 packet
Crispy Shallots
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
¼ cup
rice wine vinegar (for the pickle)
2 tsp
honey
2 tsp
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
You will need
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a pinch of salt, stir, then bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove pan 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 fresh chilli (if using). • In a small bowl, combine white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Add chilli to the pickling liquid with just enough water to cover the chilli. Stir to coat and set aside.
• Roughly chop Asian greens. Cut baby broccoli (see ingredients) into thirds. • Cut Asian marinated tofu into 2cm chunks. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper. • Meanwhile, combine Sichuan garlic paste, the honey, white wine vinegar(for the veggies), soy sauce and a splash of water in a second small bowl.
• When the rice has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing until browned, 3-4 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1 minute. • Add Sichuan sauce mixture and cook until slightly reduced and sticky, 1-2 minutes. • Remove pan from heat, then add the cooked veggies to the tofu and toss to combine.
• Drain pickled chilli. • Divide garlic rice between bowls. Top with sticky Sichuan tofu and veggies. • Garnish with pickled chilli, crispy shallots and toasted sesame seeds. Enjoy!
