Ginger Mushroom and Tofu Stir-Fry
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Ginger Mushroom and Tofu Stir-Fry

Ginger Mushroom and Tofu Stir-Fry

with Sugar Snap Peas and Carrots

Tofu is a great protein alternative because it's spongy texture allows it to soak up flavourful marinades and sauces! In this recipe, we fry up the tofu first to give it a nice golden colour, before tossing it in a savoury stir-fry sauce.

Tags:
Veggie
Allergens:
Soy
Sesame
Sulphites
Wheat
Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

170 g

Jasmine Rice

350 g

Extra-Firm Tofu

(Contains Soy)

227 g

Sugar Snap Peas, trimmed

113 g

White Mushrooms

56 g

Carrot

30 g

Ginger

1 unit

Chili Pepper

10 g

Garlic

10 g

Cilantro

2 tsp

Sesame Oil

(Contains Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

Not included in your delivery

Oil*

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Nutrition Values

Energy (kJ)3222 kJ
Calories770 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate99 g
Sugar13 g
Dietary Fiber6 g
Protein40 g
Cholesterol0 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Non-Stick Pan

Cooking Steps

1

Prep: Wash and dry all whole produce. In a small pot, bring 11/3 cups salted water to a boil. Cut the tofu into 1/2-inch thick slices, then in half again into squares. Thinly slice the mushrooms. Peel, then mince 1 tbsp ginger. Mince or grate the garlic. Finely chop the chili (if using), removing the seeds for less heat. Roughly chop the cilantro.

Marinate the tofu
2

Marinate the tofu: In a large bowl, combine the tofu with ginger, garlic and sesame oil. Set aside.

3

Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

Cook the tofu
4

Make the stir-fry: Meanwhile, heat a large non-stick pan over high heat. Add a drizzle of oil, then the tofu mixture. Cook until golden-brown, 2-3 min per side. Transfer to a plate.

Cook the veggies
5

Cook the veggies: Add mushrooms to the same pan. Cook, until the mushrooms are golden-brown, 7-8 min. Add the sugar snap peas and carrot. Cook, stirring often, until the veggies are tender-crisp, 1-2 min. Stir in the soy sauce, hoisin sauce, tofu and 11/2 tbsp water. Stir until everything is warmed through, 1-2 min.

6

Finish and serve: Fluff the rice with a fork. Divide the rice between bowls and top with the tofu stir fry. Sprinkle with chili, if desired and cilantro. Enjoy!

NUTRITION TIP: Carrots (and other orange veggies) are high in beta-carotene. This nutrient is converted to vitamin A in our bodies, which helps with many biological processes including developing night vision!