Cal Smart Hoisin-Ginger Tofu
with Savoury Rice and Stir-Fried Veggies- Soy
- Mustard
- Sesame
- 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 tender 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: Wheat, May contain traces of allergens, Soy)
¾ cup
Jasmine Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
1 tsp
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Green Onion
30 g
Ginger
1 tbsp
Chili-Garlic Sauce
(Contains: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans, May contain traces of allergens)
4 tbsp
Hoisin Sauce
(Contains: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish, May contain traces of allergens, Soy, Mustard, Sesame)
1 unit(s)
Miso Broth Concentrate
(Contains: Sulphites, Milk, Gluten, Mustard, Sesame, Soy, Crustaceans, Tree nuts, Fish, Egg, Wheat, May contain traces of allergens, Soy)
½ tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot.
- 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 until rice is tender and liquid is absorbed, 14-16 min.
- 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 heat.
- When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.
- Add snap peas and season with salt and pepper.
- Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- 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 1/2 tsp (1 tsp) oil, then tofu. Season with remaining garlic salt and pepper.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- 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.
Pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
