Cauldron

Wok Fried Cauldron Hoisin Tofu & Fragrant Rice

Wok up an appetite and go all-in on hoisin. Our takeout-worthy tofu and rice goes from your kitchen to your bowl in a blink. Salty. Fragrant. Sweet. Packed with Asian-inspired veggies, and always makes a midweek dinner win. 

Dish up with fluffy basmati rice or noodles for a change.

Serves 2
22 mins
Easy
Vegan
451 cals (per serving)
Wok Fried Cauldron Hoisin Tofu served on a bed of white rice served in a dark dish with chopsticks on the side
Cauldron Hoisin Tofu in purple packaging with a see-through section to showcase the tofu pieces

Made with our Hoisin Tofu Pieces

High in protein
Vegan
High in calcium
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Ingredients:

For the Hoisin Tofu

  • 1 x 160g pack Cauldron Hoisin Tofu 

  • A drizzle sesame oil

  • 6 spring onions, sliced 

  • 2 baby pak choi, trimmed into leaves 

  • 50g tenderstem broccoli 

  • 1 thumb ginger, sliced into matchsticks 

  • 1 clove garlic, sliced 

  • ½ mild red chilli, sliced 

  • 1 tbsp hoisin sauce

  • 2 limes, juice only

For wok fried rice

  • 150g basmati rice

  • 1 stick of lemongrass

  • ½ mild red chilli

  • 1 clove garlic

  • 2 lime leaves

  • 3 cardamom pods

  • 2 slices ginger 

To serve

  • A pinch of sesame seeds 

  • Coriander leaves 

  • 1 lime, sliced into wedges

Our tip

Entertaining? Try wrapped into in Chinese pancakes instead!

Method:

For the rice

  1. Place the rice into a fine sieve and rinse under cold water. Bring a pan of water to the boil. Add the rice and all of the remaining ingredients. Stir, bring to a simmer and cover. Cook for 12 minutes stirring occasionally. 

  2. Drain and return to the pan. Cover and set aside.

For the Hoisin Tofu

  1. Heat a drizzle of sesame oil in a non-stick frying pan or wok over a medium high heat. Add the Cauldron Hoisin Tofu and cook for 3 minutes stirring occasionally.

  2. Add the spring onions, pak choi, tenderstem broccoli, ginger, garlic and chilli. Cook for 2 minutes.

  3. To make the glaze, mix the hoisin sauce and lime juice in a small bowl. Add half of the glaze to the frying pan and cook for a further minute. 

To serve:

  1. Discard the aromatic ingredients from the basmati rice. Divide the fragrant rice between 2 serving dishes. Top with the hoisin and lime glazed Hoisin Tofu.

  2. Drizzle over the remaining hoisin and lime glaze. 

  3. Garnish with sesame seeds, coriander leaves and lime wedges. 

Our tip

Entertaining? Try wrapped into in Chinese pancakes instead!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!