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.
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.
6 plants
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 2 tbsp maple syrup
- 2 pepper
- 6 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)
- 4 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 400ml coconut milk (Coconut, Water)
- 2 pepper
- 225g bamboo shoots (bamboo shoots, water, citric acid)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g sugar snap peas
Nutritional Information
Calories: 681
Protein: 31g
Carbs: 60g
Fat: 34g
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.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a sieve and a large frying pan or wok
Get the rice on
- Rinse the rice
- Add it 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
Build the dish
- 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, bamboo shoots and sugar snap peas to the pan. Add a splash of water and cook for 3-4 mins, until softening
- Add the hoisin, chilli paste (it's spicy, use half to reduce the heat) and maple syrup
- Pour in 150ml water and simmer for 1 min, until thickened
Make the coconut rice
- Reheat the saucepan on medium-high heat and add the coconut milk
- Simmer for 8-10 mins, until the coconut milk has reduced by half and thickened
- Stir in the cooked rice, and season to taste with salt and pepper
Plate up
- Serve the tofu and veggies with the coconut rice
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