HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Sticky Tofu & Veggie Stir Fry
Chinese Sticky Tofu & Veggie Stir-Fry

Chinese Sticky Tofu & Veggie Stir-Fry

with Jasmine Rice

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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.


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Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 sachet

hoisin sauce

(ContainsSesame, Soy)

1 knob


1 clove


1 packet

Chinese honey soy tofu

(ContainsSesame, Soy)

½ unit

red onion

1 unit

red capsicum

1 packet

snow peas

1 bunch


1 unit

long red chilli

Not included in your delivery

3 cup


1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

rice wine vinegar

1 tbs

warm water

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2710 kJ
Fat17 g
of which saturates2.5 g
Carbohydrate92.7 g
of which sugars23.2 g
Dietary Fibre0 g
Protein27.8 g
Cholesterol0 mg
Sodium1200 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Instructionsarrow up iconarrow up icon
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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.