HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Tofu & Veggie Stir Fry
Hoisin Tofu & Veggie Stir-Fry

Hoisin Tofu & Veggie Stir-Fry

with Garlic Rice & Crispy Shallots

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


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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

jasmine rice

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

2 leaves

makrut lime leaves



1 bag

green beans

1 packet

Asian greens



1 packet

Peking marinated tofu

(ContainsGluten, Soy, SesameMay be presentMilk, Peanuts, Tree Nuts, Egg)

1 packet

hoisin sauce


1 packet

crispy shallots

Not included in your delivery

Olive Oil

20 g



1.25 cup

water (for the rice)

¼ tsp


½ tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3583 kJ
Fat29.6 g
of which saturates9.2 g
Carbohydrate112.9 g
of which sugars31 g
Protein30.4 g
Sodium1954 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt 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 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, remove the centre veins from the makrut lime leaves, then very finely chop. Thinly slice the carrot into half-moons. Trim the green beans and cut into thirds. Roughly chop the Asian greens. Zest the lime to get a pinch, then slice into wedges. Drain and cut the Peking marinated tofu into 2cm chunks. In a small bowl, combine the hoisin sauce, lime zest, makrut lime, soy sauce, brown sugar and water (for the sauce). Set aside. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!


Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans, tossing, until softened, 3-4 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the Asian greens and a dash of water. Cook until just wilted, 1-2 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the tofu, tossing occasionally, until browned and warmed through, 4-5 minutes.


Add the veggies to the tofu and toss to combine. Add the hoisin sauce mixture and cook, tossing, until heated through, 1 minute.


Divide the garlic rice between bowls and top with the hoisin tofu and veggie stir-fry. Garnish with the crispy shallots. Serve with any remaining lime wedges.