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.
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Ingredients
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)
Nutrition Values
Utensils
Instructions
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!
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!
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.
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.
Add the veggies to the tofu and toss to combine. Add the hoisin sauce mixture and cook, tossing, until heated through, 1 minute.
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.