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

Sweet Sambal-Hoisin Tofu and Jasmine Rice

with Pepper and Green Beans

Recipe Development Team
Recipe Development TeamPublished on November 28, 2023

Our Sweet Sambal-Hoisin Tofu and Jasmine Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
Allergens:
Soya
Cereals containing gluten

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.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

80 grams

Green Beans

2 unit(s)

Garlic Clove**

280 grams

Firm Tofu

(Contains: Soya)

10 grams

Cornflour

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

15 grams

Sambal Paste

64 grams

Hoisin Sauce

(Contains: Soya)

15 grams

Honey

Not included in your delivery

300 milliliter(s)

Water for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat12.1 g
of which saturates1.7 g
Carbohydrate96.1 g
of which sugars23.5 g
Protein27.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Bowl
Garlic Press
Paper Towel
Pan
Small Bowl

Cooking Instructions and Tips

Cook the Rice
1

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

Stir in the rice 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).

Get Prepped
2

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 to the tofu, season with salt and pepper and toss to coat well.

Crisp the Tofu
3

Heat a 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 paste (add less if you'd prefer things milder), hoisin sauce, honey and the water for the sauce (see pantry for amount). Set your sticky sauce aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Fry the Veg
4

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.

Sauce Things Up
5

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

Once the sauce has thickened, add the crispy tofu back into the pan and stir until everything's well coated, 1 min. Add a splash of water to loosen the sauce if needed.

Serve
6

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

Top with your sambal-hoisin tofu and veg, spooning over all the sauce from the pan.

Enjoy!

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