Cal Smart Hoisin-Ginger Tofu
with Savoury Rice and Stir-Fried Veggies- Soy
- Mustard
- Sesame
- Wheat
- Sulphites
- Wheat
- May contain traces of allergens
- Milk
- Sulphites
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- Egg
- Gluten
- Fish
- Crustaceans
This classic Southeast Asian-inspired combo of crispy tofu, savoury rice and spicy sauce is full of flavour but surprisingly light. Don't forget to drizzle sauce over every bite. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Jasmine rice • Sugar snap peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Green Onion
30 g
Ginger
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Wheat, Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Egg, Gluten, Fish, Crustaceans)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Wheat, Milk, Sulphites, Egg, Gluten, Fish, Crustaceans)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Wheat, Milk, Sulphites, Mustard, Sesame, Egg, Gluten, Fish, Crustaceans)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Egg, Fish)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water.
- Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling broth, then reduce heat to low.
- Cover and cook for 14-16 min, until rice is tender and liquid is absorbed
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Trim snap peas.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
- Cook for 3-4 min, stirring occasionally, until carrots start to soften and water is absorbed.
- Add snap peas and season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining garlic salt and pepper.
- Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add ginger to the pan with tofu. Cook, stirring often, until fragrant, 1 min.
- Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
- Cook, stirring often, until warmed through, 1-2 min.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between plates, then top with stir-fried veggies and tofu.
- Spoon any remaining sauce from the pan over tofu.
- Sprinkle remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season tofu the same way the recipe instructs you to season turkey. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
