Spicy Sesame Tofu,

Mushroom and Broccoli Stir-Fry

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Instructions

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1 Boil rice

Rinse the jasmine rice. Add the ricewater 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.

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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.

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3 Mix sauce

In a small bowl, combine the sriracha (spicy!)sweet chilli sauce (spicy!), hoisin sauce, soy sauce, apple cider vinegarchilli powder (spicy!) and chilli flakes (spicy!). Mix well. This is your stir-fry sauce.

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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.

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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.

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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

Number of people

Tofu

Firm tofu 500 Grams
Salt 0.5 Tsp
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Stir fry

Chestnut mushrooms 250 Grams
Broccoli 300 Grams
Spring onion 40 Grams
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Cashew nuts 60 Grams
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Sauce

Sriracha sauce 14 Grams
Sweet chilli sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Apple cider vinegar 15 ML
Chilli powder 2 Grams
Chilli flakes 2 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML

This one is fiery and flavourful!

Cooking Time: 30 min

Cals 765 · Prot 35 · Carbs 119 · Fat 28

Gluten-Free

Dairy-Free

Instructions

photo

1 Boil rice

Rinse the jasmine rice. Add the ricewater 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.

photo

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.

photo

3 Mix sauce

In a small bowl, combine the sriracha (spicy!)sweet chilli sauce (spicy!), hoisin sauce, soy sauce, apple cider vinegarchilli powder (spicy!) and chilli flakes (spicy!). Mix well. This is your stir-fry sauce.

photo

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.

photo

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.

photo

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

Number of people

Tofu

Firm tofu 500 Grams
Salt 0.5 Tsp
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Stir fry

Chestnut mushrooms 250 Grams
Broccoli 300 Grams
Spring onion 40 Grams
Garlic cloves 2 Pieces
Vegetable oil 2 Tbsp
Cashew nuts 60 Grams
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Sauce

Sriracha sauce 14 Grams
Sweet chilli sauce 40 Grams
Hoisin sauce 30 Grams
Soy sauce 20 ML
Apple cider vinegar 15 ML
Chilli powder 2 Grams
Chilli flakes 2 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
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