Sweet Chilli-Glazed Tofu, Prawns & Sautéed Greens
with Garlic Rice & Crispy Shallots
- Soy
- Wheat
- Gluten
- Crustaceans
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
You’ll be off to visit your happy place when you get a taste of this dish. Sweet with a touch of salt, that’s how we’re cooking up our tofu tonight, with a deliciously decadent sweet chilli sauce and a buttery garlic rice with veggies to finish it off, we wish you safe travels to bliss.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
2
Garlic
1
Asian Greens
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Baby Broccoli
1
Fresh Chilli
1 sachet
Coriander
1 packet
Sweet Chilli Sauce
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt 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 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim baby broccoli, halving any
thicker stalks lengthways.
• Roughly chop Asian greens.
• Pat dry plain tofu (see ingredients) and cut into
2cm chunks.
• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook baby broccoli until tender,
5-6 minutes.
• Add Asian greens and remaining garlic and cook
until just wilted, 1-2 minutes. Season to taste
with salt and pepper.
• Transfer to a bowl, drizzle with the vinegar and
cover to keep warm.
TIP: Add a dash of water to the veggies to help
speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. • When oil is hot cook tofu, tossing occasionally, until browned and warmed through, 4-5 minutes.
• Remove pan from heat, add sweet soy seasoning, sweet chilli sauce and a splash of water. Gently toss until combined.
• Divide garlic rice between bowls. Top with veggies, prawns and tofu. • Spoon over any remaining sauce from pan. • Garnish with crispy shallots and serve with plant-based mayo. Enjoy!
