The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
225g bamboo shoots (use a quarter)(bamboo shoots, water, citric acid)
- 40g sugar snap peas (use half)
- 1 pepper (use half)
-
280g tofu (use half) (Soya)(Tofu (Water, Soya Beans, Nigari))
- 1 pepper (use half)
- 1 tbsp maple syrup (use half)
-
200ml coconut milk (use half)(Coconut, Water)
-
3 tbsp hoisin sauce (use half) (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
-
80g brown rice (use half)(brown rice (100%))
-
2 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 678Kcal |
| 499kJ | 2837kJ | |
| Fat | 6.5g | 37g |
| of which saturates | 3.1g | 18g |
| Carbohydrates | 9g | 53g |
| of which sugars | 3.0g | 17g |
| Protein | 5.3g | 30g |
| Salt | 0.34g | 1.9g |
| Fibre | 1.7g | 9.6g |
Ingredients
Ingredients
-
2 tbsp chilli paste(Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp maple syrup
- 1 pepper
- 1 pepper
-
80g brown rice(brown rice (100%))
-
225g bamboo shoots (use half)(bamboo shoots, water, citric acid)
-
200ml coconut milk(Coconut, Water)
- 40g sugar snap peas
-
3 tbsp hoisin sauce (Soya)(Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
-
280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 118Kcal | 654Kcal |
| 495kJ | 2738kJ | |
| Fat | 6.2g | 34g |
| of which saturates | 3.1g | 17g |
| Carbohydrates | 9g | 53g |
| of which sugars | 3.1g | 17g |
| Protein | 5.4g | 30g |
| Salt | 0.3g | 1.6g |
| Fibre | 1.7g | 9.4g |
Vegan
6 plants
The Wonder Wok with Tofu & Sticky Coconut Rice
Tuck into Mindful Chef x Giggling Squid’s sensational, sticky Thai stir-fry. Straight from the land of smiles! You’ll sizzle tofu with juicy peppers, sugar snaps and bamboo shoots. Drench it in sweet hoisin sauce and fiery chilli paste. Dish up with coconut rice and get ready to feast. It's a celebration of Thailand on your table.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a sieve & a large frying pan or wok
Get the rice on
- Rinse the rice. Add to the saucepan and boil for 25 mins, then drain
Prep the tofu & veg
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Thinly slice the peppers. Halve the sugar snap peas
- Drain the bamboo shoots
Get your simmer on
- Heat a large frying pan or wok with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally until golden
- Add the peppers, sugar snaps and half the bamboo shoots to the pan
- Add a splash of water and cook for 3-4 mins, until softening
- Add the hoisin, chilli paste (use half to reduce the heat), maple syrup and 100ml water (50ml for 1 person). Simmer for 1 minute, until thickened
Last bits
- Reheat the saucepan on medium-high heat. Once hot, add the coconut milk
- Simmer for 5-7 mins, until the coconut milk has reduced by half and thickened
- Stir in the cooked rice, and season with salt and pepper
Plate up
- Serve the tofu and veggies with the coconut rice
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