Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the drained tofu into four equal rectangles. Slice each rectangle lengthwise into strips, then cut those strips into squares approximately 1cm wide.
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For
2
M
I
300
g
Extra firm smoked tofu, drained (not smoked works too)
1 1/2
tbsp
Chinese sweet hoisin sauce
1
tbsp
Maple syrup
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Per Serving
Calories
495kcal
Fat
21g
Carbs
56g
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🌾 For a GF option use tamari-based hoisin and a gluten-free miso. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months. 💡Boiling the tofu before frying helps the starch in the tofu gelatinise, resulting in a much better crust when it hits the hot oil. 💡Always give your marinade a final stir right before pouring it into the pan, as cornstarch tends to settle at the bottom. 📊 Nutrition slide doesn't include jasmine rice values.
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R
Rdm
a month ago
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amanda a
a month ago
delicious! this is going into the dinner rotation! such a simple and satisfying weeknight meal.
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Sara S
2 months ago
I made this as my husband is a fan of Chinese food, me not so much. However we both really enjoyed this and I wasn’t hungry half hour later as usually happens with stir fry!
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Joanne Louise C
2 months ago
Next time I will add sugar snap peas too. It’s so nice. I used whole grain basmati rice, as I didn’t have any Jasmine rice.
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Federica M
2 months ago
Very Tasty! I'm not a very tofu lover, but this recipe it's very good!
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the drained tofu into four equal rectangles. Slice each rectangle lengthwise into strips, then cut those strips into squares approximately 1cm wide.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
300
g
Extra firm smoked tofu, drained (not smoked works too)
1 1/2
tbsp
Chinese sweet hoisin sauce
1
tbsp
Maple syrup
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
495kcal
Fat
21g
Carbs
56g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌾 For a GF option use tamari-based hoisin and a gluten-free miso. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months. 💡Boiling the tofu before frying helps the starch in the tofu gelatinise, resulting in a much better crust when it hits the hot oil. 💡Always give your marinade a final stir right before pouring it into the pan, as cornstarch tends to settle at the bottom. 📊 Nutrition slide doesn't include jasmine rice values.
Only visible to you
Made it?
Cancel
R
Rdm
a month ago
Like
Reply
Cancel
amanda a
a month ago
delicious! this is going into the dinner rotation! such a simple and satisfying weeknight meal.
Like
Reply
Cancel
Sara S
2 months ago
I made this as my husband is a fan of Chinese food, me not so much. However we both really enjoyed this and I wasn’t hungry half hour later as usually happens with stir fry!
Like
Reply
Cancel
Joanne Louise C
2 months ago
Next time I will add sugar snap peas too. It’s so nice. I used whole grain basmati rice, as I didn’t have any Jasmine rice.
Like
Reply
Cancel
Federica M
2 months ago
Very Tasty! I'm not a very tofu lover, but this recipe it's very good!
Like
Reply
Cancel
