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.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
2 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- Fluff rice with a fork.
- Divide rice between plates. Top with tofu stir-fry, then veggies.
If you've opted to get tofu, pat dry with paper towels, then prepare and cook in the same way the recipe instructs you to prepare and cook the chicken, until crispy and golden brown, 6-7 min.