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Sticky Teriyaki Tofu and Veg
Sticky Teriyaki Tofu and Veg

Sticky Teriyaki Tofu and Veg

with Ginger and Spring Onion Rice

Recipe Development Team
Recipe Development TeamPublished on November 15, 2022

Zingy, sweet and an exciting addition to midweek meals, this Sticky Teriyaki Tofu and Veg comes with punchy Ginger and Spring Onion Rice.

Tags:
Veggie
New
Allergens:
Soya
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 25 minutes
DifficultyEasy

Ingredients

serving amount

15

Ginger Puree

150

Basmati Rice

280

Firm Tofu

(Contains: Soya)

1

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

1

Pak Choi

1

Spring Onion

½

Lime

150

Teriyaki Sauce

(Contains: Soya)

5

Roasted White Sesame Seeds

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

Not included in your delivery

300

Water for the Rice

1

Plain Flour

Nutritional information

Energy (kJ)2700 kJ
Energy (kcal)645 kcal
Fat12.4 g
of which saturates1.8 g
Carbohydrate104.2 g
of which sugars30.1 g
Protein29.9 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press

Cooking Instructions and Tips

Cook the Ginger Rice
1

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.

Once hot, add the ginger puree and stir-fry for 1 min, then add the rice and toast for 1 min more.

Stir in the water (see pantry for amount) and 1/4 tsp salt 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).

Fry the Tofu
2

Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper, then add to a medium bowl with the flour (see pantry for amount) and season with salt and pepper. Toss to coat.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the tofu and fry until golden all over and slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Once golden, transfer to a plate lined with kitchen paper. Season again with salt and pepper.

Prep Time
3

While the tofu is frying, peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips.

Trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

Zest the lime and cut into wedges.

Bring on the Veg
4

Wipe out (now empty) tofu pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the pak choi and pepper. Stir-fry until softened, 4-5 mins. 

Add the garlic and lime zest. Cook for 1 min more. 

Sauce Things Up
5

Add the teriyaki sauce and crispy tofu to the pan, gently stirring to combine. Cook until piping hot, 1-2 mins.

Squeeze in some lime juice, then remove from the heat.

Fluff up the rice with a fork, then stir through the spring onion and remaining lime zest.

Finish and Serve
6

When ready, share the ginger and spring onion rice between your bowls, then top with the sticky tofu.

Finish with a sprinkling of roasted sesame seeds over the top.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!

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