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Asian Recipes
Seared Tofu Steaks

Seared Tofu Steaks

with Peanut Satay Sauce, Yu Choy and Red Peppers

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Peanut butter and hoisin makes the most delicious combination, and drizzling it over pan-seared tofu takes this dish over the top.

Allergens:Soy/SojaWheat/BléSulphites/SulfitePeanut/CacahuèteSesame/SésameMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

350 g

Extra-Firm Tofu

(ContainsSoy/Soja)

113 g

Sprouted Brown Rice

170 g

Yu Choy

230 g

Red Bell Pepper

56 g

Onion, chopped

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

Smooth Peanut Butter

(ContainsPeanut/Cacahuète)

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Sesame/Sésame, Mustard/Moutarde)

2 tsp

Chili Garlic Sauce

(ContainsSulphites/Sulfite)

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3259 kJ
Calories779 kcal
Fat38 g
Saturated Fat6 g
Carbohydrate74 g
Sugar12 g
Dietary Fiber9 g
Protein42 g
Sodium1208 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Fork
Non-Stick Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

In a small pot, combine the rice with 1 1/4 cups salted water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover with a lid and simmer until the rice is tender, 25-28 min. (Drain any excess liquid from the rice when it's done cooking.)

2

Meanwhile, wash and dry all produce. Cut the tofu in half, then cut each piece in half again. You will have 4 tofu 'steaks'. Cut the yu choy into 3-inch long pieces. Core and thinly slice the bell pepper.

3

In a small bowl, whisk together 1 tbsp soy sauce and 1 tbsp water. Poke the tofu steaks all over with a fork. Add them to the soy marinade. Toss to coat. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu steaks. Cook until golden-brown, 3-4 min per side. Transfer to a plate.

4

Add another drizzle of oil to the same pan, then the onions. Cook until the onions soften, 3-4 min. Add the yu choy, bell pepper, remaining soy sauce, 1 tbsp water, any remaining soy marinade and 1 tsp chili-garlic sauce to the pan. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper.

5

Meanwhile, in a small bowl, whisk together the peanut butter, hoisin sauce, 3 tbsp hot tap water and as much chili-garlic sauce as you like.

6

Fluff the rice with a fork. Divide the tofu steaks between plates. Serve alongside the rice and veggies. Drizzle the peanut sauce over the tofu and sprinkle with peanuts.