Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3672 / 877
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil rice
Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.
2 Coat tofu
Meanwhile, drain and gently squeeze the tofu to remove any excess liquid. Chop the tofu into bite-size cubes. Sprinkle with salt. Add the corn starch to a plate. Turn the tofu cubes in the corn starch.
3 Fry tofu
Heat a large non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 5-7 min until golden and crispy on all sides.
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. Flip it only once caramelised.
Meanwhile, peel and grate the garlic and ginger. Peel and grate the carrot. Trim and chop the greenbeans into bite-size pieces. In a small bowl, whisk together the ketchup, ricevinegar, agavesyrup, soysauce, coconutsugar and sesameoil.
5 Make sauce
Once the tofu is ready, transfer it to a plate. Return the pan to a medium-low heat with another drizzle of vegetableoil. Add the greenbeans and fry for 2 min. Add the ginger and garlic and fry for 30 secs. Add the sauce and cook for 1 min further.
6 Tumble tofu
Add the tofu to the pan and toss until coated. Sprinkle with sesameseeds and immediately serve over the rice. Serve the carrot on the side and garnish with the freshcoriander leaves.