Chinese Sticky Tofu & Veggie Stir-Fry
with Jasmine Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
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.
