Sweet 'n' Sticky Tofu Stir-Fry

Sweet 'n' Sticky Tofu Stir-Fry

with Red Bell Pepper and Sugar Snap Peas

Read more

You'll feel like you've been transported to the streets of Beijing when you taste this fragrant stir-fry. The combination of hoisin sauce, ginger and chili-garlic is a classic and fool-proof combination that flavours the tofu and vegetables brilliantly. Yum!


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

350 g

Extra-Firm Tofu


170 g

Brown Rice

1 unit

Red Bell Pepper

227 g

Sugar Snap Peas, trimmed

56 g

Red Onion

30 g


10 g


1 tbsp

Chili Garlic Sauce

3 tbsp

Hoisin Sauce

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

1 tbsp


Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3335 kJ
Calories797 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate107 g
Sugar24 g
Dietary Fiber9 g
Protein39 g
Cholesterol1 mg
Sodium587 mg
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Cook the rice: Rinse the rice under cold tap water until the water runs clear. Combine the rice with 21/3 cups salted water in a medium pot. Bring to a boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min.


Prep: Meanwhile, wash and dry all produce. Cut the tofu into 3/4-inch cubes. Core, then thinly slice the bell pepper. Roughly chop the cilantro. Peel, then mince 1 tbsp ginger. (TIP: Use a spoon to easily scrape the skin off the ginger!)


Brown the tofu: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the tofu. Cook until golden-brown, 2-3 min per side. Transfer to a plate.


Cook the veggies: Heat the same pan over medium-high heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add the bell peppers and sugar snap peas. Cook, stirring often, until the veggies are tender-crisp, 4-5 min.


Add the tofu, hoisin sauce, honey, ginger and as much chili-garlic sauce as you like. Stir until everything is heated through, 2-3 min.


Finish and serve: Drain any excess liquid from the rice. Fluff the rice with a fork. Divide the rice between bowls and top with the stir-fry. Sprinkle with the cilantro and enjoy!