Chinese Sticky Tofu
with Jasmine Rice
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
You’ll be transported to a street vendor in Beijing with your first mouthful of this fragrant stir fry. The combination of hoisin sauce, ginger and garlic is a classic and a fool-proof combination that flavours the tofu and vegetables brilliantly. So delicious, we know you’ll be begging for seconds.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2 tbs
hoisin sauce
(Contains: Sesame, Soy;)
1 knob
ginger
1 clove
garlic
1 packet
Chinese Honey Soy Tofu
(Contains: Sesame, Soy;)
½
red onion
½
red capsicum
200 g
snow peas
½ bunch
coriander
1
long red chilli
Not included in your delivery
3 cup
water
1 tbs
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, peel and finely grate the ginger and peel and crush the garlic. Cut the Chinese honey soy tofu into squares. Finely slice the red onion and long red chilli, and slice the red capsicum into thin strips. Trim and destring the snow peas and pick the coriander leaves.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium pot and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain. (This would be a good time to prep your vegetables).
Meanwhile, combine the hoisin sauce, ginger and garlic in a small bowl and set aside.
Heat a large wok or frying pan over a high heat. Add half of the vegetable oil and swirl to coat the wok. Add the Chinese honey soy tofu and cook for 2-3 minutes or until caramelised. Transfer to a medium bowl.
Place the wok back over a high heat and add the remaining oil. Add the red onion, red capsicum and snow peas and stir fry for 2 minutes or until the vegetables are just tender. Return the tofu to the wok with the hoisin mixture. Stir fry for 1 minute or until heated through. Remove from the heat and stir through the coriander.
To serve, divide the rice between bowls, top with the stir-fry and garnish with the long red chilli slices.
