Savoury Tofu and Veggie Stir-Fry

Name: Savoury Tofu and Veggie Stir-Fry with Cashews and Garlic Rice
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 unit(s) Tofu; 1 tbsp Soy Sauce; 4 tbsp Hoisin Sauce; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Zucchini; ¾ cup Basmati Rice; 56 g Cashews, chopped; 2 unit(s) Green Onion; 1 unit(s) Chicken Broth Concentrate; 9 g Cornstarch; 4 g Garlic Salt; 1 tbsp Butter*; 1 tbsp Oil*; 0.13 tsp Pepper*

with Cashews and Garlic Rice

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For those who don't shy away from spice, this tofu stir-fry packs a flavour punch with plenty of heat, thanks to our Szechuan-style sauce. Toasted cashews finish off this dish for a culinary home run!

Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Zucchini • Sweet bell pepper • Basmati rice • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Quick

•Spicy

Allergens:

Soy

•Sulphites

•Wheat

•Mustard

•Sesame

•Cashews

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains: Soy May contain traces of: Wheat)

1 tbsp

Soy Sauce

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

4 tbsp

Hoisin Sauce

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

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

¾ cup

Basmati Rice

56 g

Cashews, chopped

(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

2 unit(s)

Green Onion

1 unit(s)

Chicken Broth Concentrate

9 g

Cornstarch

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

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat38 g

Saturated Fat9 g

Carbohydrate97 g

Sugar17 g

Dietary Fiber6 g

Protein30 g

Cholesterol15 mg

Sodium1430 mg

Trans Fat0.3 g

Potassium750 mg

Calcium600 mg

Iron7.5 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

•Small Bowl

Cooking Steps

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

Heat a large non-stick pan over medium.
When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.)
Transfer to a plate.

Pat tofu dry with paper towels, then crumble into pea-sized pieces.
Heat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with pepper and remaining garlic salt.
Meanwhile, to a small bowl, add hoisin sauce, soy sauce, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.

To the pan with tofu, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
Add Szechuan sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper, to taste.
Add half the cashews, then toss to combine.

To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
Divide rice between plates. Top with tofu and veggies.
Sprinkle remaining green onions and remaining cashews over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.