Sticky Honey Garlic Tofu
With Quinoa
Quick, easy and packed with flavour!
Cals 540 · Prot 35 · Carbs 58 · Fat 25
Vegetarian
35 min
Quick, easy and packed with flavour!
Cals 540 · Prot 35 · Carbs 58 · Fat 25
Vegetarian
Ingredients
Tofu
Firm tofu
9*
300 Grams
Corn starch
20 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Honey Garlic Sauce
Ginger garlic paste
15 Grams
Garlic powder
2 Grams
Rice vinegar
15 ML
Sriracha sauce
14 Grams
Sesame oil
3*
15 ML
Sweet soy sauce
9*10*11*14*
15 ML
Water
150 ML
Honey
15 Grams
Quinoa
Mixed quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Veg
Red pepper
1 Piece
Vegetable oil
1 Tbsp
Baby corn & mixed veg
200 Grams
Tamari
9*
15 ML
To Serve
Spring onion
40 Grams
Black sesame seeds
3*
10 Grams
Allergens
*9 Soya, *3 Sesame Seeds, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
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) | 2318 / 540 |
| Fats (g) | 24.6 |
| of which saturated (g) | 3.4 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 9.7 |
| Proteins (g) | 35 |
| 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 Cook quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Tip! Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.
2 Make sauce
In a small bowl combine the ginger garlic paste, garlic powder, rice vinegar, sriracha (spicy!), sesame oil and sweet soy sauce. Add the measured water and a teaspoon of the corn starch, mix well and set aside.
Tip! Can't take the heat? Use less sriracha.
3 Prep
Deseed and chop the red pepper into strips. Finely slice the spring onions. Dry the tofu and cut into bite-sized pieces. Place the remaining corn starch in a separate bowl and season with salt and pepper. Add the tofu into the seasoned corn starch, toss until evenly coated.
Tip! Pressing the tofu between 2 plates with a small weight on top for 5-10 min can help remove more moisture and help the tofu become even crispier.
4 Fry tofu
Heat a large non-stick pan over a medium high heat with a drizzle of oil. Once hot, add the tofu and cook for 8-10 min, turning regularly until the tofu is golden brown on all sides. Add the sauce over the tofu and toss to coat fully. Cook for 1-2 min. Add the honey and mix well. Take off the heat, remove the tofu from the pan and set aside on a separate plate. Retain the pan.
5 Stir fry veg
Wipe the reserved pan clean. Heat the pan over a medium high heat with a drizzle of oil. Once hot, add the mixed veg and pepper and fry for 3-4 min until softened (don't over cook). Add the tamari and fry for a further 1 min.
Tip! Add a small amount of water during the first frying stage to help the vegetables cook faster.
6 To serve
Divide the quinoa, tofu and veg amongst bowls. Top with the spring onions and sesame seeds.
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