Quick Hoisin Tofu & Veggie Stir-Fry
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Quick Hoisin Tofu & Veggie Stir-Fry

Quick Hoisin Tofu & Veggie Stir-Fry

with Garlic Rice & Sesame Aioli

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

Tags:
Quick
Veggie
Allergens:
Soy
Gluten
Sesame
Wheat
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1 bag

Asian greens

½

lemon

1 packet

firm tofu

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

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 packet

sesame seeds

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

1 packet

garlic aioli

(Contains Egg;)

1 bag

Broccoli & Carrot Mix

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

2 tbs

plain flour (or gluten-free plain flour)

(Contains Gluten;)

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3876 kJ
Fat38.6 g
of which saturates9.9 g
Carbohydrate102 g
of which sugars24.3 g
Protein40.6 g
Sodium1286 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1 minute. • 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 minutes.

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

2
2

• Meanwhile, roughly chop Asian greens. • Cut lemon (see ingredients) 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. • In a small bowl, combine hoisin sauce, soy sauce mix, the brown sugar, a squeeze of lemon juice, half the sesame seeds and a small splash of water. • In a second small bowl, combine garlic aioli, remaining sesame seeds and a small splash of water.

3
3

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

4
4

• 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!