Our Plans
Savoury Tofu and Veggie Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Savoury Tofu and Veggie Stir-Fry

Savoury Tofu and Veggie Stir-Fry

with Cashews and Garlic Rice

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

Tags:
Spicy
Quick
Allergens:
Soy
Sulphites
Wheat
Sesame
Peanuts
Cashews/Noix de cajou
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

1 piece

Tofu

(Contains Soy)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Szechuan Sauce

(Contains Soy, Sesame, Wheat)

1 piece

Sweet Bell Pepper

1 piece

Zucchini

¾ cup

Basmati Rice

56 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

2 piece

Green Onion

1 piece

Miso Broth Concentrate

(Contains Soy)

½ tbsp

Cornstarch

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

sideBannerName

Nutrition Values

Calories800 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber7 g
Protein29 g
Cholesterol15 mg
Sodium2110 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

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

Instructions

Cook rice
1

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

Prep
2

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.

Toast cashews
3

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

Cook tofu
4

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

Cook veggies and sauce
5

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

Finish and serve
6

Add half the green onion greens and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.Divide garlic rice between plates. Top with tofu and veggie stir-fry. Sprinkle remaining green onions and remaining cashews over top.