Sweet 'n' Sticky Tofu Stir-Fry
with Red Bell Pepper and Sugar Snap Peas- Soya
- Sésame
- Moutarde
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!
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
Non inclus dans la livraison
pièce(s)
Huile*
Matériel
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!
