Chilli Soy Tofu Stir-fry
with Pak Choi, Snow Peas and Jasmine Rice
Tofu, also known as bean curd, originated in China over 2000 years ago, during the Han Dynasty.
Cals 810 · Prot 41 · Carbs 125 · Fat 25
Vegan
35 min
Tofu, also known as bean curd, originated in China over 2000 years ago, during the Han Dynasty.
Cals 810 · Prot 41 · Carbs 125 · Fat 25
Vegan
Ingredients
Stir-fry
Firm tofu
9*
300 Grams
Corn starch
30 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Snow peas
100 Grams
Spring onion
40 Grams
Carrot
1 Piece
Baby pak choi
3 Piece
Yellow pepper
1 Piece
Sauce
Ginger garlic paste
15 Grams
Brown sugar
10 Grams
Soy sauce
9*10*11*
20 ML
Rice vinegar
15 ML
Ketchup
8 Grams
Sweet chilli sauce
40 ML
Chilli flakes
2 Grams
Water
30 ML
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Sesame seeds
3*
10 Grams
Sesame oil
3*9*
15 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3387 / 810 |
| Fats (g) | 24.6 |
| of which saturated (g) | 3.5 |
| Carbohydrates (g) | 125 |
| of which sugars (g) | 22.2 |
| Fibers (g) | 12.6 |
| Proteins (g) | 41.1 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry tofu
Drain and chop the tofu into cubes. In a large bowl, add the corn starch with a pinch of salt to a large bowl. Add the tofu cubes and toss until coated. Heat a generous amount of oil in a large pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.
Tip! Fry the tofu in batches to avoid overcrowding the pan, as it will result in oily pieces of tofu.
2 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pot with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
3 Prep
Meanwhile, trim and slice the snow peas in half. Trim and finely slice the spring onion. Peel and grate the carrot. Trim and roughly chop the pak choi. Deseed and finely slice the yellow pepper. In a small bowl, combine the ginger garlic paste, brown sugar, soy sauce, rice vinegar, ketchup, sweet chilli sauce, chilli flakes (spicy!) and the measured water.
4 Fry veg
Return the reserved pan to a medium-high heat with a drizzle of oil. Add the snow peas, yellow pepper and carrot with a pinch of salt and fry for 2 min. Add the spring onion (reserve some for garnish), sesame seeds (reserve some for garnish) and the pak choi and fry for 4 min further.
5 Stir-fry
Meanwhile, reduce the heat to medium. Add the fried tofu and sauce. Toss well and fry for 1 min further and remove from the heat. Add the sesame oil and give it a final toss.
Tip! Sensitive to spice? Go easy on the chilli flakes.
6 Serve
Divide the cooked rice among bowls and top with the tofu stir-fry. Garnish with the remaining spring onion and sesame seeds.
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