Tender Tofu & Crispy Chilli Oil Drizzle
with Corn-Studded Rice & Greens
Meet your new weeknight superstar! Velvety tofu takes centre stage, draped in a spicy-sweet chilli crisp shallot oil that’s as bold as it is addictive. Fluffy rice speckled with corn adds a cosy, golden touch, while vibrant greens bring a fresh, crisp contrast. Perfect for those nights when you crave something simple, but packed with flavour!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Chilli Flakes
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
2 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). • In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook corn until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous 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 all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, finely chop garlic. • Roughly chop Asian greens. • Trim ends of asparagus and slice into thirds.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add asparagus and cook, tossing, until softened, 5-6 minutes. Add a dash of water to pan to help asparagus cook. • In the last minute of cook time, add Asian greens and half the garlic and cook until wilted. Transfer to a bowl, season and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.
• To a small heatproof bowl, add the brown sugar, a pinch of chilli flakes (if using), sesame seeds, crispy shallots, ginger paste (see ingredients) and remaining garlic. • Return frying pan to high heat with the olive oil (2 tbs for 2 people / 1/4 cup for 4 people) until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. TIP: The hot oil will bubble up and ‘cook’ the garlic.
• Remove firm tofu (see ingredients) from packaging and place on a microwave-safe plate. Microwave until heated through, 1-2 minutes. • Slice tofu into 1cm slices.
• Divide corn rice between bowls. Top with tofu and greens. • Spoon over crispy shallot chilli oil. Tear over coriander to serve. Enjoy!
