General Tso Inspired Tofu and Jasmine Rice
with Pak Choi and Green Beans
Our General Tso Inspired Tofu and Jasmine Rice is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
150
Jasmine Rice
1
Pak Choi
80
Green Beans
2
Garlic Clove
280
Firm Tofu
(Contains Soya)
20
Cornflour
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Cider Vinegar
(Contains Sulphites)
15
Sambal Paste
32
Hoisin Sauce
(Contains Soya)
15
Mushroom Broth Paste
Not included in your delivery
300
Water for the Rice
2
Tomato Ketchup
10
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
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 measuring jug, combine the soy sauce, cider vinegar, sambal, hoisin sauce, mushroom broth paste, ketchup and water for the sauce (see pantry for both amounts). 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 pak choi 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 enough to coat the back of a spoon, 3-5 mins.
Once the sauce has thickened, add the crispy tofu back into the pan and stir until coated, 1 min.
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 General Tso inspired tofu, spooning over all the sauce from the pan.
Enjoy!
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