Hoisin Tofu Stir-Fry
with Rice and Crispy Onions
Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour. Firm tofu, made from compressed soybeans, is the perfect vehicle for soaking up the delicious flavours.
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 grams
Jasmine Rice
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Pak Choi
3 unit(s)
Garlic Clove
96 grams
Hoisin Sauce
(Contains Soya)
250 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Thai Style Spice Blend
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Plain Flour
1 tsp
Sugar for the Sauce
3 tbsp
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, halve, peel and thinly slice the onion. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Peel and grate the garlic (or use a garlic press).
Drain the tofu and pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the Thai style spice blend and flour (see pantry for amount). Season, then toss to coat.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Once golden, transfer the tofu to a plate lined with kitchen paper. Set aside for now.
Put the (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).
Add the sliced onion, carrot and pak choi to the pan.
Stir-fry until the veg has softened, 5-6 mins.
Reduce the heat to medium, then stir in the garlic. Stir-fry for 30 secs.
Return the crispy tofu to the veg pan. Stir in the hoisin sauce, soy sauce, rice vinegar, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.
Bring to the boil, then simmer until thickened slightly, 1-2 mins.
Share the rice between your bowls.
Top with the hoisin tofu and veg. Spoon over any remaining sauce from the pan.
Sprinkle over the sesame seeds to finish.
Enjoy!
