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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.

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Plant Based New eat-less-meat
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

  1. • 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!
  2. • 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.
  3. • 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.
  4. • Meanwhile, in a large bowl, combine tofu, sweet
    soy seasoning, cornflour and a pinch of salt
    and pepper.
  5. • 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!
  6. • 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!