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Chinese Sticky Tofu

Chinese Sticky Tofu

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:SesameSoy

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Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

2 tbs

hoisin sauce

(ContainsSesame, Soy)

1 knob

ginger

1 clove

garlic

1 packet

Chinese honey soy tofu

(ContainsSesame, 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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2650 kJ
Fat16.9 g
of which saturates2.3 g
Carbohydrate90.7 g
of which sugars24.5 g
Dietary Fibre0 g
Protein26.3 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Pot
Sieve
Strainer
Small Bowl
Bowl
Wok
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

Meanwhile, combine the hoisin sauce, ginger and garlic in a small bowl and set aside.

4

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.

5

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.

6

To serve, divide the rice between bowls, top with the stir-fry and garnish with the long red chilli slices.