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 Time10 minutes


serving amount

1 piece


(Contains Soy)

¾ cup

Basmati Rice

1 piece

Sweet Bell Pepper

1 piece

Shanghai Bok Choy

4 tbsp

Hoisin Sauce

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

2 piece

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


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories690 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate87 g
Sugar17 g
Dietary Fiber5 g
Protein25 g
Cholesterol15 mg
Sodium910 mg
Trans Fat0.3 g
Potassium600 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.


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


Cook rice
  • 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.
Modularity step (under step 2)

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.