Sweet honey and savoury soy provide delightful flavour contrast and balance in this east weeknight stir-fry.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
0.37 tsp
Salt*
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
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.