Hoisin Tofu Stir-Fry and Cauliflower Rice
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Hoisin Tofu Stir-Fry and Cauliflower Rice

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!

Tags:
Veggie
•High Protein
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.

Preparation Time30 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

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 Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain 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

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Nutritional information

Energy (kJ)1752 kJ
Energy (kcal)419 kcal
Fat14.7 g
of which saturates2.3 g
Carbohydrate43.5 g
of which sugars30.1 g
Dietary Fiber8.7 g
Protein28.4 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Bowl
•Garlic Press
•Pan

Instructions

Cook the Cauli Rice
1

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.

Prep Time
2

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.

Fry the Tofu
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.

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

Sizzle the Veg
4

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.

Simmer the Sauce
5

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. 

Serve
6

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!