Ginger Cashew Tofu
with Green Beans and Mushrooms- Soy
- Cashews
- Mustard
- Sesame
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Crustaceans
- Fish
- Gluten
- Triticale
- Tree nuts
Sticky and sweet hoisin sauce is just the thing for this ginger and cashew tofu. We've kept the rest of your plate packed full of fresh flavours with mushrooms and green beans. The crowning jewels of this dish are the toasted cashew nuts which add the perfect crunch to a quick and easy weeknight stunner! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Green beans • Jasmine rice • Mushrooms • 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) • Cashews (cashews, soybean and/or canola oil) (cashew) • Ginger • Green onion • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
1 unit(s)
Chicken Broth Concentrate
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
113 g
Mushrooms
¾ cup
Jasmine Rice
15 g
Ginger
1 unit(s)
Green Onion
170 g
Green Beans
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel, then grate 1/2 tbsp (1 tbsp) ginger.
- Using a strainer, rinse rice until water runs clear. Heat a medium pot over medium. Add 1/2 tbsp (1 tbsp) oil, rice and half the ginger. Cook for 1-2 min, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, slice mushrooms into 1/4-inch slices.
- Trim green beans, then halve.
- To a small bowl, add hoisin sauce, broth concentrate, cornstarch, remaining ginger and 3/4 cup (1 1/2 cups) water. Whisk to combine, then set aside.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- Increase heat of the pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- To the same pan, add mushrooms, beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until beans are tender-crisp and mushrooms are softened. Season with salt and pepper.
- To pan with veggies, add hoisin mixture. Bring to a boil. Simmer for 1-2 min, stirring occasionally, until slightly thickened. Season with salt and pepper, then stir to combine.
- Thinly slice green onions.
- Fluff rice with a fork, then stir in green onions.
- Divide rice between bowls and top with tofu.
- Spoon veggies and sauce over top.
- Sprinkle with cashews.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season the chicken. Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over.
