Cashew Tofu Stir-Fry

Name: Cashew Tofu Stir-Fry with Green Onion Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Tofu; ¾ cup Jasmine Rice; 2 unit(s) Shanghai Bok Choy; 56 g Snow Peas; 2 unit(s) Green Onion; 2 unit(s) Garlic, cloves; 1 unit(s) Chili Pepper; 4 tbsp Hoisin Sauce; 4 tbsp Soy Sauce Mirin Blend; 28 g Cashews, chopped; 1 tbsp Cornstarch; 1.5 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Green Onion Rice

Get Up To 20 Free Meals + Free Sides for Life

This takeout-inspired dish is a DIY twist on your favourite Chinese stir-fry. Even better? The whole meal is veggie-filled!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • 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) • Snow peas • Green onion • Cashews (cashews, soybean and/or canola oil) (cashew) • Cornstarch • Garlic • Red chili pepper.

Tags:

Veggie

•New

•Low CO2

Allergens:

Soja

•Senf

•Sesamzaad

•Tree nuts

•Cashewnoten

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

¾ cup

Jasmine Rice

2 unit(s)

Shanghai Bok Choy

56 g

Snow Peas

2 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

1 unit(s)

Chili Pepper

4 tbsp

Hoisin Sauce

4 tbsp

Soy Sauce Mirin Blend

28 g

Cashews, chopped

1 tbsp

Cornstarch

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat27 g

Saturated Fat4.5 g

Carbohydrate100 g

Sugar18 g

Dietary Fiber4 g

Protein27 g

Sodium1260 mg

Potassium650 mg

Calcium700 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt 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 water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, rinse tofu, then pat dry with paper towels. Cut into 1/2-inch pieces.
Add tofu and half the cornstarch to a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!)
Remove from heat. Transfer tofu to a plate.

Meanwhile cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away any hidden dirt.
Trim snow peas.
Peel, then mince or grate garlic.
Thinly slice green onions.
Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chillies.)
Combine hoisin, soy sauce mirin blend, remaining cornstarch, garlic and 1/3 cup (1/2 cup) water in a medium bowl. Set aside.

Reheat the same pan (from step 2) over medium. (TIP: You can skip this step if you don't want to toast the cashews.)
When hot, add cashews to the dry pan. Toast, stirring often, until golden brown, 3-4 min. (TIP: Keep your eye on cashews so they don't burn.)
Remove from heat, then transfer cashews to another plate.

Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until beginning to soften, 1-2 min.
Add bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
Transfer veggies to plate with tofu.
Re-combine sauce mixture, then add sauce mixture to the same pan. Cook until sauce thickens, 30 sec-1 min.
Return tofu and veggies to sauce, then toss to combine.

Fluff rice with a fork, then stir in half the green onions.
Divide rice between bowls.
Top with tofu stir-fry.
Sprinkle cashews, remaining green onions and as many chilis over top as desired.