Spicy Sesame Tofu,
Mushroom and Broccoli Stir-Fry
Instructions
1 Boil rice
Rinse the jasmine rice. Add the rice, water and a pinch of salt to a pan 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. Once cooked, remove the pan from the heat and keep covered until serving.
2 Prep vegetables
Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them). Quarter the mushrooms. Chop the broccoli. Slice the spring onion into thin sticks. Peel and crush the garlic. Cube the tofu, sprinkle it with salt and turn it in the corn starch.
3 Mix sauce
In a small bowl, combine the sriracha (spicy!), sweet chilli sauce (spicy!), hoisin sauce, soy sauce, apple cider vinegar, chilli powder (spicy!) and chilli flakes (spicy!). Mix well. This is your stir-fry sauce.
4 Fry tofu
See pro tip! Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry for 7-8 min, turning occasionally, until crisp and golden. Once crisp, transfer them to a plate lined with kitchen paper and set aside.
5 Fry vegetables
Return the pan to a high heat with a second drizzle of oil. Add the mushrooms and fry for 5 min until browned. Add the broccoli and spring onion and stir-fry for 2-3 min further. Add the garlic, cashew nuts and both kinds of sesame seeds, and fry for 1 min.
6 Add sauce
Add the stir-fry sauce and the fried tofu cubes to the pan. Cook for a final 1 min and give everything a good mix up. Serve over the cooked rice.
Tips for fussy eaters
Separate some of the stir-fry, before adding the sauce.
Pro tip
The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.
This one is fiery and flavourful!
Cooking Time: 30 min
Cals 765 · Prot 35 · Carbs 119 · Fat 28
Gluten-Free
Dairy-Free
Ingredients
Tofu
Stir fry
Sauce
Rice
This one is fiery and flavourful!
Cooking Time: 30 min
Cals 765 · Prot 35 · Carbs 119 · Fat 28
Gluten-Free
Dairy-Free
Instructions
1 Boil rice
Rinse the jasmine rice. Add the rice, water and a pinch of salt to a pan 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. Once cooked, remove the pan from the heat and keep covered until serving.
2 Prep vegetables
Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them). Quarter the mushrooms. Chop the broccoli. Slice the spring onion into thin sticks. Peel and crush the garlic. Cube the tofu, sprinkle it with salt and turn it in the corn starch.
3 Mix sauce
In a small bowl, combine the sriracha (spicy!), sweet chilli sauce (spicy!), hoisin sauce, soy sauce, apple cider vinegar, chilli powder (spicy!) and chilli flakes (spicy!). Mix well. This is your stir-fry sauce.
4 Fry tofu
See pro tip! Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry for 7-8 min, turning occasionally, until crisp and golden. Once crisp, transfer them to a plate lined with kitchen paper and set aside.
5 Fry vegetables
Return the pan to a high heat with a second drizzle of oil. Add the mushrooms and fry for 5 min until browned. Add the broccoli and spring onion and stir-fry for 2-3 min further. Add the garlic, cashew nuts and both kinds of sesame seeds, and fry for 1 min.
6 Add sauce
Add the stir-fry sauce and the fried tofu cubes to the pan. Cook for a final 1 min and give everything a good mix up. Serve over the cooked rice.
Tips for fussy eaters
Separate some of the stir-fry, before adding the sauce.
Pro tip
The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.
Ingredients
Tofu
Stir fry
Sauce
Rice
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
