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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
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/Soja, Sesame/Sésame, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp


3 tbsp



Not included in your delivery


Salt and Pepper*



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories629 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate97 g
Sugar26 g
Dietary Fiber9 g
Protein25 g
Cholesterol1 mg
Sodium603 mg
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.