Hoisin-Ginger Tofu

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs baby broccoli
• 150g green beans
• 1pcs spring onion
• 1clove garlic
• 1pcs ginger
• 20g roasted peanuts
• 200g peanut satay tofu
• 60g hoisin sauce
• 10ml sesame oil
• 5g toasted sesame seeds
• 23ml neutral-flavoured oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, trim the baby broccoli, halving any thick stems lengthwise, then halve widthwise. Trim the beans and cut into 4cm lengths. Thickly slice the spring onion. Crush or finely chop the garlic. Peel and finely grate the ginger. Coarsely chop the peanuts.
3. Step 3 — Prep and cook tofu
   Cut the tofu into cubes. Heat 1 tbs oil in a large frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan.
4. Step 4 — Stir-fry greens
   Increase the heat to high and add 2 tsp oil to the frypan. Stir-fry the baby broccoli and beans for 2-3 mins until almost tender (add a little water while stir-frying if needed to help the veggies cook without burning). Add the spring onion, garlic and ginger and stir-fry for 1 min or until fragrant.
5. Step 5 — Add sauce and tofu
   Add the hoisin sauce and 2 tsp soy sauce to the vegetables and toss to combine. Add the tofu and toss to coat in the sauce.
6. Step 6 — Finish rice and serve
   Fluff the rice with a fork. Stir in the sesame oil and sesame seeds. Divide the rice and tofu stir-fry among bowls. Scatter with the peanuts to serve.

Allergens

Soy, Peanut, Gluten, Wheat, Sesame