Honey-Soy Tofu Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Soy Tofu Stir-Fry

Honey-Soy Tofu Stir-Fry

with Jasmine Rice

Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.

Tags:
Quick
•Family Friendly
Allergens:
Soy
•Sulphites
•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

¾ cup

Jasmine Rice

1 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Honey

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

unit(s)

Garlic, bulb

3 unit(s)

Garlic, cloves

1 unit(s)

Shanghai Bok Choy

1 tbsp

Cornstarch

(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

Not included in your delivery

0.37 tsp

Salt*

2 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

2 tbsp

Oil*

sideBannerName

Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate85 g
Sugar18 g
Dietary Fiber3 g
Protein24 g
Cholesterol30 mg
Sodium1040 mg
Trans Fat0.5 g
Potassium500 mg
Calcium650 mg
Iron5.5 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.

Utensils

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Whisk
•Small Bowl

Instructions

Cook rice
1
  • Add 1 cup (2 cups) water, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, thinly slice green onions.
  • Peel, then mince or grate garlic.
  • Core, then cut pepper into 1/4-inch pieces.
  • Cut bok choy into 1/2-inch pieces.
Prep and cook tofu
3
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!)
  • Transfer tofu to a plate.
Make honey-soy sauce
4
  • Meanwhile, add honey, soy sauce, garlic, cornstarch and 1/4 cup (1/2 cup) water to a small bowl. Season with salt and pepper, then whisk to combine.
Finish stir-fry
5
  • Heat the same pan (from step 3) over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Stir in tofu and honey-soy sauce.
  • Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. (NOTE: If sauce is too thick, add water, 1-2 tbsp at a time, until your desired consistency is reached.)
Finish and serve
6
  • Stir half the green onions into rice.
  • Divide rice between bowls.
  • Spoon stir-fry over rice.
  • Sprinkle crispy shallots and remaining green onions over top.
Modularity step (under step 3)
7

If you've opted to get tofu, pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Transfer tofu to a plate. Proceed with the recipe as written.