Sweet Chilli Tofu and Mixed Vegetables Stir-fry
with Edamame Rice
Enjoy crispy tofu glazed in a sweet chilli sauce, paired with vibrant veggies and fluffy edamame rice for a perfect balance of heat, sweetness and crunch.
Cals 735 · Prot 41 · Carbs 107 · Fat 25
Family Friendly
Vegan
25 min
Enjoy crispy tofu glazed in a sweet chilli sauce, paired with vibrant veggies and fluffy edamame rice for a perfect balance of heat, sweetness and crunch.
Cals 735 · Prot 41 · Carbs 107 · Fat 25
Family Friendly
Vegan
Ingredients
Tofu
Firm tofu
9*
300 Grams
Red pepper
1 Piece
Fresh baby corn
100 Grams
Corn starch
10 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Edamame beans
9*
100 Grams
Sweet chilli glaze
Sweet chilli sauce
60 ML
Soy sauce
9*10*11*
20 ML
Sesame oil
3*
15 ML
Ginger paste
10 Grams
To serve
Black sesame seeds
3*
5 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
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) | 3106 / 735 |
| Fats (g) | 24.9 |
| of which saturated (g) | 3.2 |
| Carbohydrates (g) | 107 |
| of which sugars (g) | 18.5 |
| Fibers (g) | 10.4 |
| Proteins (g) | 41.1 |
| Salt (g) | 3.1 |
*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 and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Lower the heat, cover and cook for 12-14 min, until all the water is absorbed and the rice is tender.
- Add the edamame beans and mix through.
- Adjust seasoning to taste.
- Remove from the heat and keep covered until serving.
2 Prep
- Meanwhile, drain the tofu, press and cut into bite-sized pieces.
- Deseed and slice the red pepper.
- Cut the baby corn in half.
3 Cook vegetables
- Heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Fry the pepper slices and baby corn with a pinch of salt for 3-5 min until golden and cooked through.
- Remove from the pan and keep warm.
- Reserve the pan.
4 Fry tofu
- In a bowl, toss the tofu in corn starch with a pinch of salt and pepper.
- Heat the reserved pan over medium-high heat with a drizzle of oil.
- Once hot, fry the tofu for 5-7 min on either side until golden.
- Turn off the heat.
5 Add sauce
- Meanwhile, in a small bowl, combine the sweet chilli sauce with soy sauce, sesame oil and ginger paste.
- Add the vegetables back to the pan with the tofu.
- Add the sauce and toss to coat well.
6 Serve
- Serve the Sweet Chilli Glazed Tofu and Mixed Veg with warm Edamame Rice.
- Garnish with black sesame seeds.
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