Sweet Sambal-Hoisin Tofu and Jasmine Rice
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Sweet Sambal-Hoisin Tofu and Jasmine Rice

Sweet Sambal-Hoisin Tofu and Jasmine Rice

with Bell Pepper and Green Beans

Under 650 calories
Cereals containing gluten

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 Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

2 unit(s)

Garlic Clove

280 grams

Firm Tofu

(Contains Soya)

10 grams


15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

64 grams

Hoisin Sauce

(Contains Soya)

15 grams


Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2639 kJ
Energy (kcal)631 kcal
Fat13.4 g
of which saturates2 g
Carbohydrate93.5 g
of which sugars22.7 g
Protein32.9 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Mixing Bowl
Small Bowl



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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).


Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Drain the tofu and chop into 1cm cubes. Pat dry with kitchen paper and pop into a medium bowl.

Add the cornflour, season with salt and pepper, then toss together to coat the tofu. 


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

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

Meanwhile, in a small bowl, combine the soy sauce, sambal, hoisin sauce, honey and water for the sauce (see pantry for amount). Set your sauce aside.


Once the tofu is crispy, transfer to a plate lined with kitchen paper. 

Return the (now empty) pan to medium-high heat with a drizzle of oil.

Once hot, add the sliced pepper and green beans. Stir-fry until starting to soften, 3-4 mins.

Add the garlic and fry for 30 secs more.


Pour your sauce into the pan and bring to the boil. Reduce the heat to medium, then simmer until thickened, 3-5 mins. 

Once the sauce has thickened, add the crispy tofu back into the pan and stir until coated, 1 min. Taste, season with salt and pepper if needed.

Add a splash of water to loosen if needed, then remove from the heat.


When ready, fluff up the rice using a fork and share between your bowls.

Top with your tofu, spooning over all the sauce from the pan.