Ginger Garlic Tofu Stir Fry
with Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Ginger
1 sachet
Coriander
1
Capsicum
1 packet
Jasmine rice
1
Broccoli
1
Lime
1
Carrot
1
Garlic
Fresh Chilli
1 packet
roasted peanuts
(May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
1 packet
Hoisin sauce
(Contains: Wheat, Gluten, Soy; May be present: Milk, Sesame, Almond, Cashew, Fish, Eggs)
Nutrition Values
Cooking Steps
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly cut the carrot (unpeeled) into half-moons. Cut the red capsicum into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the long red chilli (if using). Roughly chop the coriander. Cut the spicy tofu into 2cm squares. Finely grate the ginger and garlic.
In a small bowl, combine the hoisin sauce, soy sauce, water (for the sauce) and a good squeeze of lime juice. Cut the remaining lime into wedges.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the carrot, capsicum and broccoli and cook, tossing, until just tender, 6-7 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1-2 minutes. Transfer to a plate. TIP: Add a splash of water to speed up cooking time.
Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the tofu pieces and cook, tossing, until browned all over, 3-4 minutes. Return the veggies to the pan, along with the hoisin sauce mixture. Toss until well combine, then remove from the heat. Stir 1/2 the chilli (if using) through the stir fry.
Divide the jasmine rice and ginger garlic tofu stir-fry between plates. Top with the remaining chilli (if using), coriander and roasted peanuts. Serve with the remaining lime wedges.
