Search
Close this search box.

Stir fried tofu with macadamias and hoisin

This dish is a deliciously healthy mid-week meal, packed with protein. The tofu and macadamias complement each other texturally, and you can use any crispy vegetables you like to make the salad.
No ratings yet
Servings 4 people
Course Main Course
Preference Vegetarian
Perfect for Midweek Meal
Skill level Moderate

Ingredients
  

Tofu

  • 1 1/2 tbsp macadamia oil
  • 1/2 cup macadamias roughly chopped
  • 1 yellow onion chopped
  • 350 g firm tofu block, cut into cubes
  • 1/4 cup hoisin sauce good quality

Dressing

  • 1/4 cup lime juice
  • 3 tbsp macadamia oil
  • 1 tbsp brown sugar
  • 2 tspn soy sauce

To serve

  • 200 g rice noodles soaked until tender
  • 1 cup mint leaves or Thai basil
  • 1 lettuce small, chopped
  • 1 carrot large, chopped
  • 2 Lebanese cucumbers chopped

Instructions
 

For the tofu

  • For the tofu, heat the oil in a wok over medium high heat. Add the macadamias and onions and cook, stirring until golden and a little crispy. Remove with a slotted spoon. Immediately add the tofu and continue to stir fry for 3-4 minutes, until the edges begin to go golden.
  • Add the hoisin sauce and cook for 3 more minutes, until the tofu becomes sticky.
  • Stir in the macadamias and onions and set aside.

To serve

  • To serve, whisk together the dressing ingredients. Distribute the noodles, mint and salad ingredients between 4 bowls. Pour over the dressing, distributing evenly. Add the tofu mixture to the bowls and serve immediately.

Nutrition

Calories: 643kcalCarbohydrates: 74gProtein: 17gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 1mgSodium: 358mgPotassium: 727mgFiber: 11gSugar: 20gVitamin A: 3869IUVitamin C: 21mgCalcium: 231mgIron: 4mg

Similar recipes

Risotto with truffle roasted macadamias Risotto with truffle roasted macadamias and porcini mushrooms Once you’ve experienced risotto with these lightly salted, truffle roasted macadamias, there’s… Read More
Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Pearl couscous with caramelised pumpkin, onions and macadamia chimichurri Roasted macadamias enhance a classic chimichurri by adding both their celebrated… Read More
Sicilian macadamia and tomato pesto (Pesto alla Trapanese)  Sicilian macadamia and tomato pesto (Pesto alla Trapanese) Did you know that basil pesto from Liguria in Italy has a… Read More
Slow cooked lamb shoulder with macadamia and mint pesto Slow cooked lamb shoulder with macadamia and mint pesto Created for Australian Macadamias by Chef Matt Moran, the lively flavour… Read More
Macadamia me time

FEATURED STORY

Do you keep your macadamias all to yourself? You’re not alone!

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here