Sweet-Soy Tofu & Plum Sauce with Garlic Rice & Stir-Fry Greens
Busting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu dish.
Prep: 30 mins
Cook: 30 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 3 garlics
- 20 gr plant-based butter (for the sauce)
- 1.25 cup water
- 1 packet jasmine rice
- 1 bunch baby broccoli
- 1 zucchini
- 0.5 packets firm tofu
- 1 packet plum sauce
- 1 bag baby spinach leaves
- 1 packet cornflour
- 1 packet crispy shallots
- 1 packet plant-based aioli
- 1 tsp vinegar (white wine or rice wine)
- 1 sachet sweet soy seasoning
- olive oil
- 6 garlics
- 40 gr plant-based butter (for the sauce)
- 2.5 cups water
- 1 packet jasmine rice
- 2 bunch baby broccoli
- 2 zucchinis
- 1 packet firm tofu
- 2 packets plum sauce
- 1 bag baby spinach leaves
- 1 packet cornflour
- 1 packet crispy shallots
- 2 packets plant-based aioli
- 2 tsp vinegar (white wine or rice wine)
- 2 sachets sweet soy seasoning
Instructions
- • 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.
• Thinly slice zucchini into sticks.
• Pat dry firm tofu (see ingredients) and cut into
bite-sized chunks.
• In a small bowl, combine plum sauce, the
vinegar and a splash of water. - • In a large frying pan, heat a drizzle of olive
oil over high heat. Cook baby broccoli and
zucchini, tossing, until tender, 4-6 minutes.
• Add remaining garlic and baby spinach leaves
and cook until just wilted, 1 minute. Season to
taste.
• Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the veggies to help
speed up the cooking process. - • Meanwhile, in a large bowl, combine tofu, sweet
soy seasoning, cornflour and a pinch of salt
and pepper. - • Return pan to medium-high heat with a drizzle of
olive oil. When oil is hot, shake excess cornflour
off tofu then cook, tossing occasionally, until
browned and warmed through,
3-5 minutes.
• Add sauce mixture, tossing, until combined,
1 minute.
TIP: Add a drizzle more olive oil if necessary! - • Divide garlic rice between bowls. Top with
veggies and sweet-soy tofu.
• Spoon over any remaining plum sauce from pan.
• Top with crispy shallots. Serve with
plant-based aioli. Enjoy!