Hoisin Tofu Stir-Fry and Cauliflower Rice
with Crispy Onions
Our Hoisin Tofu Stir-Fry and Cauliflower Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 grams
Riced Cauliflower
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Pak Choi
3 unit(s)
Garlic Clove**
90 grams
Hoisin Sauce
(Contains: Soya)
250 grams
Firm Tofu
(Contains: Soya)
1 sachet(s)
Thai Style Spice Blend
25 milliliter(s)
Soy Sauce
(Contains: Soya, Cereals containing gluten)
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
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
Utensils
Instructions
Heat a medium frying pan on medium-high heat with a drizzle of oil.
Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper. Take off the heat and cover to keep warm until serving.
Meanwhile, halve, peel and thinly slice the onion. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm 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 pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the Thai style spice blend and flour (see pantry for amount). Season, 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 the veg has 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, 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.
Share the cauli rice between your bowls.
Top with the hoisin tofu and veg. Spoon over any remaining sauce from the pan.
Sprinkle over the sesame seeds to finish.
Enjoy!
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