Hoisin Tofu Stir-Fry

Name: Hoisin Tofu Stir-Fry with Rice and Crispy Onions
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Onion; 1 unit(s) Carrot; 1 unit(s) Pak Choi; 3 unit(s) Garlic Clove**; 280 grams Firm Tofu; 96 grams Hoisin Sauce; 25 milliliter(s) Soy Sauce; 15 milliliter(s) Rice Vinegar; 20 milliliter(s) Sesame Oil; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice; 1 tbsp Plain Flour; 1 tsp Sugar for the Sauce; 3 tbsp Water for the Sauce

with Rice and Crispy Onions

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Our Hoisin Tofu Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:

Soya

•Cereals containing gluten

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Onion

1 unit(s)

Carrot

1 unit(s)

Pak Choi

3 unit(s)

Garlic Clove**

280 grams

Firm Tofu

(Contains: Soya)

96 grams

Hoisin Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Plain Flour

1 tsp

Sugar for the Sauce

3 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)3164 kJ

Energy (kcal)756 kcal

Fat24.5 g

of which saturates4.8 g

Carbohydrate104.7 g

of which sugars29.5 g

Protein30.3 g

Salt5.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Medium Bowl

•Large Frying Pan

Instructions

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

Stir in the rice and 1/4 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).

Meanwhile, halve, peel and thinly slice the onion. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.

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).

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.

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.

Once golden, transfer the tofu to a plate lined with kitchen paper. Set aside for now.

Put the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Add the sliced onion, carrot and pak choi to the pan.

Stir-fry until softened, 5-6 mins.

Reduce the heat to medium, then stir in the garlic. Stir-fry for 30 secs.

Return the crispy tofu to the veg 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.