A comforting stew is always a welcome sight at the dinner table—especially when the weather is chilly! Accompanying this tofu stew is a heap of green onion-studded mashed potatoes, also known as Irish champ. We've amped-up the flavour with a nutty and delicious brown butter!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 piece
Tofu
(Contains Soy)
227 g
Mirepoix
56 g
Green Peas
2 piece
Russet Potato
1 piece
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 piece
Green Onion
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains Milk)
0.13 tsp
Salt*
3.5 tbsp
Unsalted Butter*
(Contains Milk)
If you've opted to get tofu, prepare it the same way as the chicken.
When the pot is hot, add tofu. Pan-fry, turning occasionally, until tofu cubes are crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Follow the rest of the recipe as written.