HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Tofu Stir Fry
Crispy Tofu Stir-Fry

Crispy Tofu Stir-Fry

with Red Bell Pepper and Sugar Snap Peas

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Extra-Firm Tofu


½ cup

Sprouted Brown Rice

190 g

Red Bell Pepper

227 g

Sugar Snap Peas, trimmed

56 g

Red Onion, sliced

30 g


10 g


2 tsp

Chili-Garlic Sauce

3 tbsp

Hoisin Sauce

(ContainsSoy, Sesame, Mustard)

1 tbsp


3 tbsp



Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories629 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate97 g
Sugar26 g
Dietary Fiber9 g
Protein25 g
Cholesterol1 mg
Sodium603 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.