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Ginger-Garlic Tofu Stir-Fry

Ginger-Garlic Tofu Stir-Fry

with Crushed Peanuts

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This fast stir-fry uses a heaping of bright veggies and clever ingredients to come together into a dinner winner. Our marinated tofu is an easy way to ensure a tasty result, while the combination of hoisin, ginger and garlic bring fragrance and flavour to the meal.

Allergens:GlutenSoySesamePeanuts

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

1 packet

jasmine rice

1 unit

carrot

1 unit

red capsicum

1 head

broccoli

1 unit

long red chilli

1 bag

coriander

1 packet

spicy tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 knob

ginger

1 clove

garlic

1 unit

lime

1 sachet

hoisin sauce

(ContainsSoy, Sesame)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Sesame, Tree Nuts, Milk, Soy)

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

2 tsp

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat18.7 g
of which saturates2.5 g
Carbohydrate92.2 g
of which sugars23.1 g
Dietary Fibre0 g
Protein37 g
Cholesterol0 mg
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Grater
Knife
Small Bowl
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Cut the red capsicum into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the spicy tofu into 2cm squares. Finely grate the ginger and garlic.

3

Cut the lime into wedges. In a small bowl, combine the hoisin sauce, soy sauce, water (for the sauce) and a good squeeze of lime juice. Set aside.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the carrot, capsicum and broccoli and cook, tossing, until just tender, 6-7 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1-2 minutes. Transfer to a plate. TIP: Add a splash of water to speed up the cooking time.

5

Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu and cook, tossing, until browned, 3-4 minutes. Return the veggies to the pan, along with the hoisin sauce mixture. Toss until well combined, then remove from the heat. Stir 1/2 the long red chilli (if using) through the stir-fry.

6

Divide the jasmine rice and ginger garlic tofu stir-fry between plates. Top with the remaining chilli (if using), coriander and roasted peanuts. Serve with the remaining lime wedges.