Ginger Mushroom and Tofu Stir-Fry
with Sugar Snap Peas and Carrots- Soya
- Sésame
- Sulfites
- Blé
- Moutarde
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.
Ingrédients
170 g
Riz au jasmin
350 g
Tofu extra ferme
(Contient: Soya)
227 g
Pois sucrés, parés
113 g
Champignons blancs
56 g
Carotte
30 g
Gingembre
1 pièce(s)
Piment
10 g
Ail
10 g
Coriandre
2 cc
Huile de sésame
(Contient: Sésame)
1 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
2 cs
Sauce hoisin
(Contient: Soya, Sésame, Moutarde)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
Marinate the tofu: In a large bowl, combine the tofu with ginger, garlic and sesame oil. Set aside.
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.
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.
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.
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!
