• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    20 Mins

  • servings




  • 3 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp balsamic vinegar
  • ½ tbsp sugar
  • ½ tbsp sambal oelek chili paste
  • ½ tbsp garlic, minced
  • 1 tsp ginger, minced
  • 350g pkg extra firm tofu, drained
  •  tbsp olive oil

To Serve

  • 1-2 spiralized carrots, lightly boiled (optional)
  • 2 cups pea shoots or Chinese greens, lightly stir-fried in olive oil
  • 2 cups red cabbage, thinly sliced
  • 1 cup edamame beans, shelled
  • cilantro, chopped
  • sesame seeds
  • hoisin sauce, to drizzle

product used in the recipe

Organic White Jasmine Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Mix all sauce ingredients together in a small bowl.

  • 3

    Cut tofu into small triangles or cubes, pat dry with paper towel.

  • 4

    Heat olive oil over medium high heat, add tofu and let cook on each side for 2-3 mins or until golden brown.

  • 5

    Reduce heat and pour in about half the sauce and mix everything together until combined. Taste and add the other half of your sauce to your preference, if needed.

  • 6

    Divide the rice into 2-3 bowls and top with carrots, pea shoots, red cabbage, edamame beans, cilantro and sesame seeds, then drizzle with extra hoisin sauce.

product used in the recipe

Organic White Jasmine Rice