Sweet Chilli-Glazed Tofu, Chicken & Sautéed Greens
with Garlic Rice & Crispy Shallots
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Soy, Wheat, Gluten; )
1
Baby Broccoli
1
Fresh Chilli
1 sachet
Coriander
1 packet
Sweet Chilli Sauce
320 g
Chicken Breast
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt plant-based butter with a dash of olive oil over medium heat. Cook 1/2 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, thinly slice carrot into sticks. Roughly chop Asian greens. Pat dry firm tofu (see ingredients) and cut into 2cm chunks. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot until tender, 3-4 minutes. • Add Asian greens and remaining garlic and cook until just wilted, 1-2 minutes. Season to taste. • 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 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, plum sauce and a splash of water. Gently toss until combined.
• Divide garlic rice between bowls. Top with veggies, chicken and sweet-soy tofu. • Spoon over any remaining plum sauce from pan. • Garnish with crispy shallots. Serve with plant-based mayo. Enjoy!
