Dredging tofu in cornstarch and frying adds a delicious crispy exterior, adding a perfect surface for the sticky-sweet sauce along with tender veggies. This dish is fun, fast and easy play on delicious take-out.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sprouted Brown Rice
Red Bell Pepper
Sugar Snap Peas, trimmed
Red Onion, sliced
Chili Garlic Sauce
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Salt and Pepper*
Peel the ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!
Using a strainer, rinse the rice. In a medium pot, combine the rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 25-26 min. Remove from the heat and drain any excess water.
Meanwhile, wash and dry all produce.* Core and thinly slice the bell pepper into 1/4-inch slices. Peel, then mince or grate 1 tbsp ginger. Roughly chop the cilantro. Pat the tofu dry with paper towel, then cut into 1/2-inch cubes. In a medium bowl, combine the tofu and cornstarch. Toss to coat completely. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Pan fry, turning the cubes occasionally, until crispy and golden-brown all over, 7-8 min. Transfer the tofu to a plate and set aside.
Add another drizzle of oil to the same pan, then the onions and peppers. Cook, stirring occasionally, until the peppers start to soften, 2-3 min. Add the snap peas and ginger. Cook, stirring often, until the snap peas are tender-crisp, 2-3 min.
Add the hoisin sauce, honey and as much chili-garlic sauce as you like to the pan. Cook, stirring, until the veggies are coated and the mixture is warmed through, 1-2 min.
Fluff the rice with a fork and stir in the cilantro. Divide between plates and top with the veggies and tofu.