Hoisin, Tofu and Cashew Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs onion
• 1pcs carrot
• 1pcs zucchini
• 1head broccoli
• 40g roasted cashews
• 60g hoisin sauce
• 200g peanut satay tofu
• 10g fried shallots
• 5g toasted sesame seeds
• 15ml soy sauce
• 5ml white vinegar
• 5ml honey
• 30ml neutral-flavoured oil

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 vegetables
   Meanwhile, thinly slice the onion. Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Thinly slice the broccoli stem, then cut the head into small florets. Coarsely chop the cashews.
3. Step 3 — Prep sauce and tofu
   TOFU OPTION Combine the hoisin sauce, 1½ tbs water, 1 tbs soy sauce, 1 tsp white vinegar and 1 tsp honey in a bowl and season with pepper. Cut the tofu into 2cm cubes.
4. Step 4 — Stir-fry tofu
   Heat 1 tbs oil in a large deep frypan over medium heat. Stir-fry the tofu for 3 mins or until golden and heated through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat. Stir-fry the onion, carrot and broccoli for 3 mins or until beginning to soften. Add 2 tbs water and stir-fry for 1 min (adding a little water while stir-frying helps the vegetables cook without burning). Add the zucchini and stir-fry for a further 3 mins or until the vegetables are tender.
6. Step 6 — Get ready to serve
   Add the sauce to the vegetables and stir-fry for 1 min or until heated through. Add the tofu and toss to combine. Divide the rice and stir-fry among bowls. Scatter with the cashews, fried shallots and sesame seeds to serve.

Allergens

Soy, Cashew, Gluten, Sesame, Wheat, Peanut