General Tso Tofu Stir-Fry

Name: General Tso Tofu Stir-Fry with Broccoli and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 30 ML of Soy sauce; 30 Grams of Maple syrup; 30 ML of Rice vinegar; 1 Pieces of Lemon; 2 Grams of Chilli flakes; 1 Tsp of Black pepper; 100 ML of Water; 300 Grams of Broccoli; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 40 Grams of Cashew nuts; 300 Grams of Firm tofu; 60 Grams of Corn starch; 1 Tsp of Salt; 4 Tbsp of Vegetable oil

with Broccoli and Jasmine Rice

This Chinese-inspired dish features crispy tofu and a sauce which is neither too spicy nor too sweet!

Cals 893 · Prot 47 · Carbs 146 · Fat 25

Vegan

30 min

General Tso Tofu Stir-Fry with Broccoli and Jasmine Rice

This Chinese-inspired dish features crispy tofu and a sauce which is neither too spicy nor too sweet!

Cals 893 · Prot 47 · Carbs 146 · Fat 25

Vegan

Ingredients

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Sauce

Soy sauce 9*10*11*

30 ML

Maple syrup

30 Grams

Rice vinegar

30 ML

Lemon

1 Piece

Chilli flakes

2 Grams

Black pepper

0.5 Tsp

Water

100 ML

For stir-fry

Broccoli

300 Grams

Red onion

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Vegetable oil

2 Tbsp

Cashew nuts 1*2*

40 Grams

Tofu

Firm tofu 9*

300 Grams

Corn starch

60 Grams

Salt

0.5 Tsp

Vegetable oil

4 Tbsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts, *2 Tree Nuts

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)	3736 / 893
Fats (g)	25
of which saturated (g)	3.9
Carbohydrates (g)	146
of which sugars (g)	22.4
Fibers (g)	15.4
Proteins (g)	46.5
Salt (g)	2.6

*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 Boil rice

Add the rice, measured water and a pinch of salt to a pan with a lid and bring to boil over a high heat. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep it covered until serving. Fluff with a fork before serving.

2 Prep vegetables

Rinse the broccoli and separate it into small florets. Peel and chop the onion and garlic. Peel and grate the ginger.

3 Combine sauce

In a bowl, combine the soy sauce, maple syrup, rice vinegar, 1 Tbsp of lemon juice, chilli flakes (see pro tip), black pepper, measured water and 0.5 tsp of corn starch. Mix until fully combined. Set aside.

4 Coat and fry tofu

Chop the tofu into cubes. Add the corn starch and salt to a plate. Turn the tofu cubes in the starch until well coated. Heat a generous drizzle of oil in a large pan over a medium-high heat. Add the coated tofu. Fry the tofu, without moving it, for 5 min. After 5 min, flip the tofu and fry for 5 min further or until golden and crispy.

5 Stir-fry

Heat a second large pan with a drizzle of oil over a high heat. Add the broccoli and onion and fry for 5 min. Add the garlic, ginger and cashew nuts and cook for 2 min. Add the sauce and cook for a final 2-3 min.