Spicy Sesame Tofu,

Name: Spicy Sesame Tofu, Mushroom and Broccoli Stir-Fry
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Tsp of Salt; 20 Grams of Corn starch; 3 Tbsp of Vegetable oil; 250 Grams of Chestnut mushrooms; 300 Grams of Broccoli; 40 Grams of Spring onion; 2 Piece of Garlic cloves; 2 Tbsp of Vegetable oil; 60 Grams of Cashew nuts; 10 Grams of Sesame seeds; 10 Grams of Black sesame seeds; 14 Grams of Sriracha sauce; 40 ML of Sweet chilli sauce; 30 Grams of Hoisin sauce; 20 ML of Soy sauce; 15 ML of Apple cider vinegar; 2 Grams of Chilli powder; 2 Grams of Chilli flakes; 150 Grams of Jasmine rice; 300 ML of Water

Mushroom and Broccoli Stir-Fry

This one is fiery and flavourful!

99 Reviews

Cals 946 · Prot 50 · Carbs 132 · Fat 34

Vegan

30 min

Spicy Sesame Tofu, Mushroom and Broccoli Stir-Fry

This one is fiery and flavourful!

99 Reviews

Cals 946 · Prot 50 · Carbs 132 · Fat 34

Vegan

Ingredients

Tofu

Firm tofu 9*

300 Grams

Salt

0.5 Tsp

Corn starch

20 Grams

Vegetable oil

3 Tbsp

Stir fry

Chestnut mushrooms

250 Grams

Broccoli

300 Grams

Spring onion

40 Grams

Garlic cloves

2 Piece

Vegetable oil

2 Tbsp

Cashew nuts 1*2*

60 Grams

Sesame seeds 3*

10 Grams

Black sesame seeds 3*

10 Grams

Sauce

Sriracha sauce

14 Grams

Sweet chilli sauce

40 ML

Hoisin sauce 3*9*10*

30 Grams

Soy sauce 9*10*11*

20 ML

Apple cider vinegar

15 ML

Chilli powder

2 Grams

Chilli flakes

2 Grams

Rice

Jasmine rice

150 Grams

Water

300 ML

Allergens

*9 Soya, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *10 Wheat, *11 Gluten

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)	3958 / 946
Fats (g)	34.3
of which saturated (g)	5.7
Carbohydrates (g)	132
of which sugars (g)	22.6
Fibers (g)	14.4
Proteins (g)	50.4
Salt (g)	3.9

*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

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. 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 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 mince the garlic. Drain the tofu and pat dry with a paper towel. Cube the tofu into bite-sized pieces, 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.