Chinese Sticky Tofu & Veggie Stir-Fry

Name: Chinese Sticky Tofu & Veggie Stir-Fry with Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet jasmine rice; 3 cup water; 1 sachet hoisin sauce; 1 knob ginger; 1 clove garlic; 1 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs rice wine vinegar; 1 tbs warm water; olive oil; 1 packet Chinese Honey Soy Tofu; ½ unit red onion; 1 unit red capsicum; 1 packet snow peas; 1 bunch coriander; 1 unit long red chilli

with Jasmine Rice

Up to 180$ + Free Treats / Extras for Life

You’ll be transported to a street market in Beijing with your first mouthful of this fragrant stir-fry. The combination of hoisin sauce, ginger and garlic is a classic and a foolproof combination that flavours the tofu and vegetables brilliantly. So delicious, we know you’ll be begging for seconds.

Tags:

Veggie

Allergens:

Sesame

•Soy

•Gluten

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

hoisin sauce

(Contains: Sesame, Soy;)

1 knob

ginger

1 clove

garlic

1 packet

Chinese Honey Soy Tofu

(Contains: Sesame, Soy;)

½ unit

red onion

1 unit

red capsicum

1 packet

snow peas

1 bunch

coriander

1 unit

long red chilli

Not included in your delivery

3 cup

water

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

rice wine vinegar

1 tbs

warm water

olive oil

Nutritional Values

per serving

Calories2710 kcal

Fat17 g

of which saturates2.5 g

Carbohydrate92.7 g

of which sugars23.2 g

Protein27.8 g

Sodium1200 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Spoon

•Lid

•Saucepan

•Sieve

•Small Bowl

•Bowl

•Spatula

•Wok

Cooking Steps

Cut the Chinese honey soy tofu into 2 cm cubes. Peel and finely grate the ginger. TIP: Hold the knob in one hand and use the tip of a baby spoon to scrape off the peel. It's easier than using a knife or vegetable peeler! Peel and crush the garlic. Finely slice the red onion. Slice the red capsicum into thin strips. Trim the ends of the snow peas. Pick the coriander leaves. Finely slice the long red chilli (if using).

Rinse the Jasmine rice well. Place the rice and the water (for the rice) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

While the rice is cooking, combine the hoisin sauce, soy sauce, rice wine vinegar and the warm water (for the sauce) in a small bowl. Set aside.

Heat a large wok or frying pan over a high heat. Add a drizzle of olive oil and the Chinese honey soy tofu and cook for 4 minutes, or until golden. Set aside in a bowl.

Return the wok to a high heat and add another drizzle of olive oil. Add the garlic and ginger and cook for 2 minutes, or until golden. Add the red onion, red capsicum and snow peas and stir-fry for 2 minutes, or until just tender. Return the tofu to the wok and add the hoisin-soy sauce. Stir-fry for 1 minute, or until heated through. Remove from the heat and stir through the coriander.

Divide the Jasmine rice between bowls and top with the tofu and veggie stir-fry. Sprinkle over the long red chilli (if using). TIP: Some like it hot but if you don't, just hold back on the chilli.