Black Pepper Tofu & Snow Pea Stir-Fry
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Black Pepper Tofu & Snow Pea Stir-Fry

Black Pepper Tofu & Snow Pea Stir-Fry

with Garlic Rice

You're going to get a kick out of this one. We've got a colourful team of snow peas, carrot and red onion bound together in a kecap manis coating peppered with... you guessed it, black pepper! You'll give the peppercorns a pummel to release their flavour, then stir them into the tofu-veggie mix to make a stir-fry that'll knock your socks off.

Allergens:
Milk
Soy
Gluten

The quantities provided above are averages only.

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

jasmine rice

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

1 unit

onion

1 unit

carrot

1 bag

snow peas

1 unit

Fresh Chilli

1 bunch

spring onion

1 bag

coriander

½ block

firm tofu

(Contains Soy; May be present Egg, Sesame, Crustaceans. )

1 knob

ginger

1 sachet

black peppercorns

1 sachet

kecap manis

(Contains Soy; )

Not included in your delivery

tbs

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

¼ tsp

salt

1.5 tbs

plain flour

(Contains Gluten; )

1 tbs

soy sauce

(Contains Gluten, Soy; )

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2860 kcal
Fat14.3 g
of which saturates6.4 g
Carbohydrate111 g
of which sugars30.9 g
Dietary Fibre0 g
Protein23 g
Cholesterol0 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

cook rice
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

get prepped
2

While the rice is cooking, thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Thinly slice the long green chilli (if using). Cut the spring onion into 2cm lengths. Roughly chop the coriander. Cut the firm tofu (see ingredients list) into 1cm cubes. Finely grate the ginger. Bash the black peppercorns with a rolling pin or in a pestle and mortar until crushed.

Fry tofu
3

Heat a large frying pan over a medium-high heat and add enough oil to coat the base of the pan. Place the plain flour in a shallow bowl. Toss the tofu in the flour, then shake off any excess flour and add to the hot oil. Cook, tossing, until golden and crispy, 3-4 minutes. Transfer to a plate lined with paper towel.

COOK THE VEGGIES
4

SPICY! Crushed black pepper is very hot, add less if you're sensitive to heat. Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, tossing, until tender, 5 minutes. Add the snow peas and cook, tossing, until tender, 2 minutes. Add the chilli (if using), ginger, remaining garlic and the crushed black pepper and cook until fragrant, 1-2 minutes. Add the kecap manis and soy sauce and stir to combine.

add tofu
5

Add the tofu and spring onion to the frying pan and stir to coat in the sauce. Remove the pan from the heat.

serve
6

Divide the garlic rice between bowls and top with the black pepper tofu and veggies. Sprinkle with the coriander.