Chinese Sticky Tofu

Name: Chinese Sticky Tofu with Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet jasmine rice; 3 cup water; 2 tbs hoisin sauce; 1 knob ginger; 1 clove garlic; 1 tbs vegetable oil; 1 packet Chinese Honey Soy Tofu; ½ red onion; ½ red capsicum; 200 g snow peas; ½ bunch coriander; 1 long red chilli

with Jasmine Rice

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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.

Allergens:

Sesame

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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;)

red onion

red capsicum

200 g

snow peas

½ bunch

coriander

long red chilli

Not included in your delivery

3 cup

water

1 tbs

vegetable oil

Nutritional Values

per serving

Calories2650 kcal

Fat16.9 g

of which saturates2.3 g

Carbohydrate90.7 g

of which sugars24.5 g

Protein26.3 g

Sodium1150 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Peeler

•Pot

•Sieve

•Strainer

•Small Bowl

•Bowl

•Wok

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.