Josie
The writer, cook and photographer behind Your Ultimate Menu
Ingredients
Sauce
- ¼ cup hoisin sauce (60ml)
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp water
- 2 tsp grated ginger
- 3 cloves garlic, crushed
Tofu, Veggies and Rice
- 300 g firm tofu (10.6oz)
- 1 broccoli
- 60 g cos lettuce (2.1oz)
- 2 tsp peanut oil
- 1 cup frozen peas (150g)
- 2 x 250g microwave pouches brown rice (2 x 8.8oz)
- ½ cup roasted, salted peanuts (100g)
Instructions
1. Make Sauce
Whisk together hoisin sauce, soy sauce, vinegar, water, ginger, and garlic.
2. Prepare Tofu
Place tofu on top of a couple of paper towels and put another couple of paper towels on top. Press down firmly to remove extra moisture. Dice tofu into small 1cm cubes.
3. Prepare Vegetables
Chop broccoli into florets and roughly chop lettuce (if in large pieces).
4. Cook the Sauce and Tofu
Heat oil in a large frying pan or wok over a medium-high heat. Add tofu and half of the sauce. Cook, stirring occasionally, for about 5 minutes, until tofu is golden brown and slightly crisp around the edges.
5. Prepare Rice
While tofu is cooking, microwave rice according to instructions on the packet. Remove tofu from the pan and set aside.
6. Stir Fry the Vegetables
Return pan to heat and add broccoli, lettuce, peas and remaining sauce. Stir fry for 2-3 minutes, until broccoli is just tender.
7. Combine Together
Add tofu and rice to the pan and stir gently to combine.
8. Serve
Serve stir fry topped with peanuts.
Recipe Notes
- Wine Match: Go for a Riesling.
- Gluten Free Option: Make sure hoisin sauce, soy sauce and peanuts are gluten-free. If you can’t find gluten-free hoisin sauce, you can make your own – do a quick google search for a recipe (the key ingredients you need are soy sauce, peanut butter, honey, rice wine vinegar, garlic, sesame oil and chilli paste).
- Ingredient Tip: Make sure you choose firm-style tofu. I tried a couple of different brands and one of them, despite being labelled ‘firm’, broke up very easily during cooking. I found Bean Supreme brand worked well. You could use bok choy or silverbeet in place of the lettuce, if you like.
- Non-Vegetarian Option: You could use diced chicken thighs or tenderloins instead of (or in addition to) the tofu. I definitely recommend giving the tofu a go though!
- Storing and Reheating: Package all components up together and reheat in the microwave.
Peanut oil contains monosaturated fats which are linked to beneficial effects on our cardiovascular system and some brain functions too! To discover more about different types of fats and their effects on our brain, please take a look at Diet and the Brain – Fats.
A bit more about the master chef behind this recipe…
Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.
Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list.
Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.
Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/
