Peanut-Hoisin Tofu Stir-Fry
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Peanut-Hoisin Tofu Stir-Fry

Peanut-Hoisin Tofu Stir-Fry

with Bok Choy and Peppers

Feeling nutty today? This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats crispy tofu served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice.


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

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber5 g
Protein27 g
Cholesterol15 mg
Sodium1050 mg
Trans Fat0.3 g
Potassium600 mg
Calcium300 mg
Iron6 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Small Bowl


Cook rice

Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.


While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Core, then cut pepper into 1/2-inch pieces.Pat tofu dry with paper towels, then cut into 1-inch cubes. Add tofu to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.

Cook veggies

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until starting to soften, 1 min.Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Make peanut-hoisin sauce

Add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend and 1/2 cup (1 cup) warm water to a small bowl. Season with salt and pepper, then whisk until smooth.

Cook tofu

Add 1 tbsp (2 tbsp) oil to the same pan (from step 3), then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl.) Cook, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. Add sauce to the pan. Bring to a boil.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min. Remove from heat.

Finish and serve

Fluff rice with a fork.Divide rice between plates. Top with tofu stir-fry, then veggies.

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