Hoisin Tofu and Peanut Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs red onion
• 1head broccoli
• 1pcs pak choy
• 20g roasted peanuts
• 1clove garlic
• 200g peanut satay tofu
• 60g hoisin sauce
• 23ml vegetable 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, thinly slice the onion. Cut the broccoli stem into 1cm chunks, then cut the head into small florets. Coarsely chop the pak choy stems, leaving the leaves whole. Coarsely chop the peanuts. Crush or finely chop 1 garlic clove.
3. Step 3 — Warm tofu
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan and cut into quarters. Heat 2 tsp vegetable oil in the same pan over medium-high heat. Stir-fry the broccoli for 4 mins or until starting to soften.
4. Step 4 — Stir-fry veggies
   Add the onion, pak choy stems, garlic and 2 tsp vegetable oil to the broccoli and stir-fry for 3-4 mins until tender. Add the pak choy leaves, tofu, hoisin sauce, 2 tsp soy sauce and ¼ tsp black pepper and stir-fry for 1 min or until the leaves are wilted. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the rice and tofu stir-fry among bowls, scatter over the peanuts and enjoy!
6. Step 6 — Make it yours
   Like it hot? Kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Sojabohnen, Peanut, Gluten, Wheat, Sesamsamen