Hoisin Tofu Stir-Fry and Cauliflower Rice

Name: Hoisin Tofu Stir-Fry and Cauliflower Rice with Crispy Onions
Total time: 30m
Yield: 2
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 Mix; 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

3.5(21)

Recipe Development TeamUpdated on January 21, 2026

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Calories

419 kcal

Protein

28.4g protein

Difficulty

Easy

Veggie

High Protein

Allergens:

Soya
Cereals containing gluten
Sesame
Nuts
Peanut
May contain traces of allergens

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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 Mix

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains: Nuts, Peanut, Sesame, May contain traces of allergens)

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 Fibre8.7 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

PDF

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.