Hoisin Tofu Stir-Fry and Cauliflower Rice

Name: Hoisin Tofu Stir-Fry and Cauliflower Rice with Crispy Onions
Total time: 30 min
Yield: 2
Cuisine: Chinese
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; 250 grams Firm Tofu**; 1 sachet(s) Thai Style Spice Blend; 25 milliliter(s) Soy Sauce; 15 milliliter(s) Rice Vinegar; 5 grams Roasted White Sesame Seeds; 300 milliliter(s) Water for the Rice; 1 tbsp Plain Flour; 1 tsp Sugar for the Sauce; 3 tbsp Water for the Sauce

with Crispy Onions

Get 50% off 1st box + free dessert for life!

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.

Total30 minutes

Active 30 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

250 grams

Firm Tofu**

1 sachet(s)

Thai Style Spice Blend

25 milliliter(s)

Soy Sauce

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

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)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

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.