Umami Beef, Tofu & Pea Pod Stir-Fry
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Umami Beef, Tofu & Pea Pod Stir-Fry

Umami Beef, Tofu & Pea Pod Stir-Fry

with Peanut Rice & Spring Onion

Bursting with crowd-pleasing Asian flavours, everyone will be happily getting their daily dose of veg with this tender tofu and beef dish.


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

Preparation Time30 minutes
Cooking Time20 minutes


Serving amount

1 packet

basmati rice

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

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Pea Pods



1 packet

Asian greens


Long Chilli (Optional)

1 sprig

spring onion

1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

beef strips

Not included in your delivery

olive oil

1.25 cup

boiling water

20 g

plant-based butter

½ tbs

brown sugar

1 tsp

vinegar (white wine or rice wine)

1 tsp

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3579 kJ
Calories855 kcal
Fat30.2 g
of which saturates8.3 g
Carbohydrate86.2 g
of which sugars19.6 g
Dietary Fibre24.6 g
Protein55.5 g
Sodium1606 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Boil the kettle. Half-fill a medium saucepan with the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Add the plant-based butter and crushed peanuts and stir to combine. Season to taste.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, trim and roughly chop pea pods. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using) and spring onion. Cut Japanese tofu pieces into quarters. • In a small bowl combine plant-based Asian mushroom sauce, the brown sugar, the vinegar, soy sauce and a splash of water.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and pea pods, until tender, 4-5 minutes. Transfer to a plate.


• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook tofu, tossing, until browned, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


• Reduce heat to low. To pan with beef, add the sauce mixture and return the veggies and cooked tofu to the pan. • Add Asian greens and toss until wilted and combined, 1-2 minutes. Season.


• Divide peanut rice and garlic beef, tofu & veggie stir fry between bowls. • Top with spring onion and chilli (if using) to serve. Enjoy!