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

Hoisin Tofu & Veggie Stir-Fry

with Garlic Rice & Crispy Shallots

Behind every great stir-fry, there's got to be a great sauce! This one has hoisin, brown sugar, lime zest and soy sauce – it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.

Tags:
Veggie
Allergens:
Milk
Gluten
Soy
Sesame

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 Time35 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. )

2 leaves

makrut lime leaves

1

carrot

1 bag

green beans

1 packet

Asian Greens

½

lime

1 packet

Peking Marinated Tofu

(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )

1 packet

hoisin sauce

(Contains Soy; )

1 packet

Crispy Shallots

Not included in your delivery

Olive Oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

¼ tsp

salt

½ tbs

soy sauce

(Contains Gluten, Soy; )

1 tsp

brown sugar

2 tbs

water (for the sauce)

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Nutrition Values

/ per serving
Energy (kJ)3583 kJ
Fat29.6 g
of which saturates9.2 g
Carbohydrate112.9 g
of which sugars31 g
Protein30.4 g
Sodium1954 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

Medium Pan
Lid
Large Non-Stick Pan

Cooking Steps

step 1
1

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove 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!

Get prepped
2

While the rice is cooking, remove the centre veins from the makrut lime leaves, then very finely chop. Thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Roughly chop the Asian greens. Zest the lime to get a pinch, then slice into wedges. Drain and cut the Peking marinated tofu into 2cm chunks. In a small bowl, combine the hoisin sauce, lime zest, makrut lime, soy sauce, brown sugar and water (for the sauce). Set aside. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!

Cook the veggies
3

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans, tossing, until softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and a dash of water. Cook until just wilted, 1-2 minutes. Transfer to a bowl.

Cook the tofu
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing occasionally, until browned and warmed through, 4-5 minutes.

Bring it all together
5

Add the veggies to the tofu and toss to combine. Add the hoisin sauce mixture and cook, tossing, until heated through, 1 minute.

Bring it all together
6

Divide the garlic rice between bowls and top with the hoisin tofu and veggie stir-fry. Garnish with the crispy shallots. Serve with any remaining lime wedges.