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Black Garlic and Hoisin Glazed Tofu Bowl

Black Garlic and Hoisin Glazed Tofu Bowl

with Jasmine Rice, Cucumber-Radish Salad and Sesame
Sam Richards
Sam RichardsUpdated on June 05, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
633 kcal
Protein
: 
33.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Sesame
  • Pecan Nuts
  • Almonds
  • Walnuts
  • Peanut
  • Pistachio nuts
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
  • Cashew nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

280 grams

Firm Tofu

(Contains: Soya)

1 unit(s)

Leek

1 sachet(s)

Thai Style Spice Mix

60 grams

Hoisin Sauce

(Contains: Soya)

20 grams

Black Garlic Paste

100 grams

Radishes

1 unit(s)

Baby Cucumber

32 grams

Sweet Chilli Sauce

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Energy (kJ)2648 kJ
Energy (kcal)633 kcal
Fat15.2 g
of which saturates2.6 g
Carbohydrate89.4 g
of which sugars24.2 g
Dietary Fibre8.4 g
Protein33.2 g
Salt1.7 g
Potassium447.7 mg
Calcium63.6 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Sieve
•Kettle
•Lid
•Large Saucepan
•Pan
•Bowl

Instructions

Cook Rice
1
  • Boil a half-full kettle.
  • Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice. Cook, 12-13 mins.
  • Drain in a sieve and pop back in the pan. Cover with a lid. Leave to the side until ready to serve.
  • Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Trim the leek. Halve lengthways, then thinly slice.
Fry Time
2
  • Heat a drizzle of oil in a large frying pan on high heat.
  • Once hot, fry the tofu and leek, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
  • Add the Thai style spice mix, hoisin sauce, black garlic paste, sugar and water (see pantry for both). Stir well to combine.
Pickle Time
3
  • Trim and quarter the radishes. Trim the cucumber. Cut into small 1cm pieces. 
  • In a small bowl, combine the radishes and cucumber with the sweet chilli sauce and rice vinegar. Season. Set aside. 
Dinner's Ready!
4
  • Share rice between bowls.
  • Top with the tofu stir-fry and cucumber radish salad. 
  • Scatter over the sesame seeds to finish.
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