The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Hoisin Tofu Skewers with Hawaiian Black Rice
Say hello to tropical summers with these sticky-sweet hoisin skewers and Hawaiian black rice salad. Protein-packed tofu lacquered in hoisin and sizzled over a hot pan. A crunchy salad of sweet mangoes and nutty black rice. Don't forget to drizzle over the punchy chilli dressing.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 carrot (use half)
- 1 unwaxed lime (use half)
- 75g seasonal tomatoes (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4cm fresh ginger (use a quarter)
- 1 handful of fresh coriander (use half)
- 1 red cabbage (use half)
- 1 garlic clove
- 100g black rice (use half) (black rice (100%))
- 1 chilli
- 6 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)
- 4 skewers
- 1 mango (use half)
Nutritional Information
Calories: 551
Protein: 34g
Carbs: 63g
Fat: 17g
Ingredients
- 1 handful of fresh coriander
- 4cm fresh ginger (use half)
- 1 garlic clove
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 skewers
- 1 red cabbage
- 1 mango
- 1 carrot
- 75g seasonal tomatoes
- 100g black rice (black rice (100%))
- 1 chilli
- 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)
Nutritional Information
Calories: 558
Protein: 33g
Carbs: 63g
Fat: 18g
Hoisin Tofu Skewers with Hawaiian Black Rice
Say hello to tropical summers with these sticky-sweet hoisin skewers and Hawaiian black rice salad. Protein-packed tofu lacquered in hoisin and sizzled over a hot pan. A crunchy salad of sweet mangoes and nutty black rice. Don't forget to drizzle over the punchy chilli dressing.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked. Drain then rinse under cold water.
- Trim and finely slice the cabbage. Dice the mango into 1cm cubes. Peel the carrot into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Roughly chop the coriander. Quarter the tomatoes. Transfer all into a large mixing bowl and set aside.
- Make the dressing; finely dice the chilli (remove the seeds for less heat). Zest and quarter the lime. Finely chop or grate the garlic and half the ginger. Add the ginger, garlic, zest, juice from half the lime and half the chilli (or to taste) to the mixing bowl. Add a pinch of sea salt and set aside.
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes, toss with 1/2 tsp oil and season with sea salt. Thread onto skewers. Heat a griddle pan or large frying pan on high heat. Add the skewers and cook for 8-10 mins, turning occasionally, until deep golden brown. Spoon over the hoisin and cook for 1-2 mins, until thickened. Remove and set aside.
- Add the cooked rice to the mixing bowl and toss to coat.
- Place the tofu skewers on top of the salad and garnish with remaining lime wedges and chilli (if desired).
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