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Ginger Mushroom and Tofu Stir-Fry

Ginger Mushroom and Tofu Stir-Fry

with Sugar Snap Peas and Carrots

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Tofu is a great protein alternative because it's spongy texture allows it to soak up flavourful marinades and sauces! In this recipe, we fry up the tofu first to give it a nice golden colour, before tossing it in a savoury stir-fry sauce.

Tags:Veggie
Allergens:Soy/SojaSesame/SésameWheat/BléSulphites/SulfiteMustard/Moutarde

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
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

Jasmine Rice

350 g

Extra-Firm Tofu

(ContainsSoy/Soja)

227 g

Sugar Snap Peas, trimmed

113 g

White Mushrooms

56 g

Carrot

30 g

Ginger

1 unit

Red Chili Pepper

10 g

Garlic

10 g

Cilantro

2 tsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate99 g
Sugar13 g
Dietary Fiber6 g
Protein40 g
Cholesterol0 mg
Sodium590 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all whole produce. In a small pot, bring 11/3 cups salted water to a boil. Cut the tofu into 1/2-inch thick slices, then in half again into squares. Thinly slice the mushrooms. Peel, then mince 1 tbsp ginger. Mince or grate the garlic. Finely chop the chili (if using), removing the seeds for less heat. Roughly chop the cilantro.

2

Marinate the tofu: In a large bowl, combine the tofu with ginger, garlic and sesame oil. Set aside.

3

Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

4

Make the stir-fry: Meanwhile, heat a large non-stick pan over high heat. Add a drizzle of oil, then the tofu mixture. Cook until golden-brown, 2-3 min per side. Transfer to a plate.

5

Cook the veggies: Add mushrooms to the same pan. Cook, until the mushrooms are golden-brown, 7-8 min. Add the sugar snap peas and carrot. Cook, stirring often, until the veggies are tender-crisp, 1-2 min. Stir in the soy sauce, hoisin sauce, tofu and 11/2 tbsp water. Stir until everything is warmed through, 1-2 min.

6

Finish and serve: Fluff the rice with a fork. Divide the rice between bowls and top with the tofu stir fry. Sprinkle with chili, if desired and cilantro. Enjoy!

NUTRITION TIP: Carrots (and other orange veggies) are high in beta-carotene. This nutrient is converted to vitamin A in our bodies, which helps with many biological processes including developing night vision!