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Hoisin Tofu Stir Fry

with Rice and Crispy Onions
Sam Richards
Sam RichardsUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
797 kcal
Protein
: 
35.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Sesame
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)

Onion

1 unit(s)

Carrot

1 unit(s)

Pak Choi

3 unit(s)

Garlic Clove

96 grams

Hoisin Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Plain Flour

1 tsp

Sugar

3 tbsp

Water for the Sauce

Energy (kJ)3334 kJ
Energy (kcal)797 kcal
Fat26.3 g
of which saturates5.2 g
Carbohydrate103 g
of which sugars28.6 g
Dietary Fibre8.5 g
Protein35.5 g
Salt4.8 g
Potassium96.6 mg
Calcium21 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Garlic Press
•Medium Bowl
•Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.

Halve, peel and thinly slice the onion. Trim the carrot, then slice into 1/2cm thick rounds (no need to peel).

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins.

Turn frequently to ensure it doesn't burn. Season with salt and pepper.

Transfer the tofu to a plate lined with kitchen paper

4

When the tofu is cooked, add the onion, carrot and pak choi to the (now empty) frying pan. 

Stir-fry until softened, 5-6 mins.

5

Add the garlic to the frying pan. Stir-fry for 30 secs. 

Return the tofu to the frying pan. Stir in the hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.

Bring to the boil, then simmer until thickened slightly, 1-2 mins. 

6

Share the rice between bowls. 

Top with the tofu, veg and sauce. 

Sprinkle over the crispy onions to finish. 

Enjoy!

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