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Hoisin Tofu & Veggie Stir-Fry

Hoisin Tofu & Veggie Stir-Fry

with Garlic Rice & Sesame Aioli

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

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeVeggie
Allergens:MilkSoySesameEggGluten

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

1

carrot

1 bag

green beans

½

lemon

1 packet

firm tofu

(ContainsSoyMay be present Gluten, Peanuts, Sesame)

1 packet

hoisin sauce

(ContainsSoy, Sesame)

1 packet

sesame seeds

(ContainsSesameMay be present Gluten, Peanuts, Milk, Tree Nuts, Soy)

1 packet

garlic aioli

(ContainsEgg)

1 packet

crispy shallots

1 bag

Asian greens

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

(May be present Gluten, Peanuts, Sesame, Milk, Tree Nuts, Soy)

1.25 cup

water (for the rice)

2 tbs

plain flour (or gluten-free plain flour)

(ContainsGluten)

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1 tbs

water (for the sauce)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4128 kJ
Fat46.1 g
of which saturates11.1 g
Carbohydrate104.4 g
of which sugars26.9 g
Protein39.3 g
Sodium1292 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a good pinch of salt. Bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and 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 carrot into half-moons. Trim and halve green beans. Roughly chop Asian greens. Cut lemon into wedges. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine the plain flour and a pinch of salt. Add tofu, gently tossing to coat.

3

• In a small bowl, combine hoisin sauce, the soy sauce, the water (for the sauce), the brown sugar, a squeeze of lemon juice and 1/2 the sesame seeds. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans, tossing, until softened, 4-5 minutes. • Add Asian greens and cook until softened, 1-2 minutes. • Transfer to a plate and cover to keep warm.

5

• Return frying pan to medium-high heat with a good drizzle of olive oil. When oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Remove from heat, then add hoisin mixture. Stir, then return cooked veggies to pan, tossing to coat. Season with pepper.

6

• Divide garlic rice between bowls. • Top with hoisin tofu and veggie stir-fry. • Drizzle with sesame aioli and sprinkle with crispy shallots. • Serve with any remaining lemon wedges. Enjoy!