Sweet 'n' Sticky Tofu Stir-Fry
with Red Bell Pepper and Sugar Snap Peas
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Tofu extra ferme
(Contient: Soya)
170 g
Riz brun
1 pièce(s)
Poivron rouge
227 g
Pois sucrés, parés
56 g
Oignon rouge
30 g
Gingembre
10 g
Coriandre
1 cs
Sauce aux piments et à l’ail
3 cs
Sauce hoisin
(Contient: Soya, Sésame, Moutarde)
1 cs
Miel
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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!
