Peking Tofu & Mushroom Stir-Fry

Peking Tofu & Mushroom Stir-Fry

with Garlic-Ginger Rice & Crispy Shallots

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Behind every great stir-fry, there's got to be a great sauce! This one has Peking-style marinade, lime zest and soy sauce, and it's a knockout. Toss it through tofu and a medley of veggies for a fast and easy weeknight winner.


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 knob


1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

button mushrooms

1 unit


1 bunch

Asian greens

1 bunch

spring onion

½ unit


½ unit

long green chilli

1 packet

Peking marinated tofu

(ContainsGluten, SoyMay be presentGluten)

1 sachet

Southeast Asian spice blend

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

¼ tsp


1 tbs

soy sauce

(ContainsGluten, Soy)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3280 kJ
Fat30.9 g
of which saturates8.4 g
Carbohydrate88.8 g
of which sugars19.1 g
Protein34.2 g
Sodium1780 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt to the pan 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!


Thinly slice the button mushrooms. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the spring onion. Zest the lime (see ingredients list), then slice into wedges. Thinly slice the long green chilli (see ingredients list), if using. Reserve the marinade from the Peking marinated tofu, then cut the tofu into 1cm cubes.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the tofu and cook, tossing, until browned and warmed through, 3-4 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and carrot and cook until softened, 6-7 minutes. Add the Asian greens and cook until wilted, 1 minute. Add the Southeast Asian spice blend and cook, stirring, until fragrant, 1 minute. While the veggies are cooking, combine the soy sauce, water (for the sauce), lime zest and reserved Peking marinade in a small bowl.


Add the Peking marinade mixture to the frying pan along with the tofu and a generous squeeze of lime juice. Toss to coat and cook until slightly thickened, 1-2 minutes.


Divide the garlic-ginger rice between bowls and top with the Peking tofu stir-fry. Garnish with the crushed peanuts, chilli (if using) and spring onion. Serve with any remaining lime wedges.