Chinese Cashew Tofu Stir-Fry
with Garlic Rice- Soy
- Cashews
- Mustard
- Sesame
- Sulphites
- Sesame
- Soy
- Crustaceans
- Milk
- Mustard
- Wheat
- Sulphites
- Fish
- Egg
- May contain traces of allergens
- Tree nuts
- Peanuts
Packed with plenty of veggies and tender tofu, this dish is a perfect recipe to make for a weeknight meal! Made with authentic Chinese flavours, a touch of spice and served over garlic rice, this dish is a perfect alternative to your favourite take out!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Basmati Rice
227 g
Snow Peas
2 unit(s)
Green Onion
1 unit(s)
Zucchini
2 tbsp
Garlic Puree
(Contains: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg, May contain traces of allergens)
28 g
Cashews, chopped
(Contains: Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg, May contain traces of allergens, Cashews)
4 tbsp
Hoisin Sauce
(Contains: Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Mustard, Sesame, Soy)
1 tbsp
Cornstarch
(Contains: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk, May contain traces of allergens)
2 tbsp
Sweet Chili Sauce
(Contains: Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans, May contain traces of allergens)
1 tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Sulphites, Soy)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium-high heat.
- When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min.
- Add 1 ¼ cups (2 1/2 cups) water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim snow peas, then half crosswise.
- Cut zucchini in half lengthwise, then into 1/4-inch thick
half-moons. - Thinly slice green onions.
- Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp (4 tbsp) hoisin sauce and 3/4 cups (1 1/4 cups) water in a medium bowl. Set aside.
- Heat a large non-stick pan over medium heat. Add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook stirring often, until beginning to soften, 2 min.
- Add snow peas and remaining garlic puree. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.
- Remove from heat, then transfer veggies to another plate. 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. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Season with salt and pepper.
- Re-whisk hoisin-soy mixture, then add to pan with tofu. Bring to a boil and cook until slightly thickened, 2-3 min.
- Fluff rice with a fork. Stir in half the green onions.
- Divide rice between plates.
- Top with veggies, tofu and sauce from pan.
- Sprinkle cashews and 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. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.
