Indonesian Style Spiced Tofu in Sweet Hoisin Sauce
with Garlic Rice, Crispy Onions and Stir-Fried Greens
Our Indonesian Style Spiced Tofu in Sweet Hoisin Sauce is lightly spiced but fully delicious. Layers of flavour are built through rice vinegar, honey, hoisin sauce and Indonesian inspired spices. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
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
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
80 grams
Tenderstem® Broccoli
1 unit(s)
Bell Pepper
280 grams
Firm Tofu
(Contains: Soya)
10 grams
Cornflour
1 sachet(s)
Indonesian Style Spice Mix
90 grams
Hoisin Sauce
(Contains: Soya)
15 milliliter(s)
Rice Vinegar
15 grams
Honey
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When hot, add half the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) 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, cut the Tenderstem® broccoli into thirds.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the Tenderstem® and pepper chunks and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.
Stir in the remaining garlic and fry until fragrant, 1 min. Season with salt and pepper.
Transfer the veg to a bowl and cover with a lid or foil to keep warm.
While the veg fries, add the tofu chunks, cornflour and Indonesian style spice mix to a medium bowl. Season with salt and pepper, then toss together to coat the tofu.
Once the veg has been transferred to a bowl, give the frying pan a quick wipe.
Return the frying pan to a high heat with a drizzle of oil.
Once hot, add the tofu and fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Once fried, stir in the hoisin sauce, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add a splash of water if the sauce is a little too thick.
Share the garlic butter rice between your serving bowls.
Top with the veg and spoon over the tofu and sauce.
Finish by drizzling on mayo (see pantry for amount) and sprinkling over the crispy onions.
