Hoisin Tofu Bowl

Recipe by Nourish App: Pregnancy Pack


Prep time


Cooking time




  • 2 Tbsp Hoisin Sauce

  • 1 Tbsp Tamari Soy Sauce

  • ½ Tbsp Rice Wine Vinegar

  • 250 g Firm Tofu

  • ¼ Tbsp Sesame Oil

  • 2 x Quick Cups Brown Rice

  • ¾ Irg Carrot

  • 100 g Frozen Edamame Beans

  • ½ whole Spring Onion

  • ½ Tbsp White Sesame Seeds

  • 1 cup Broccoli


  • Press out the extra liquid from the tofu, then cut into cubes.
  • In a large bowl, mix together the hoisin sauce, soy sauce and rice wine vinegar. Add in the tofu and toss to coat. Cover and marinate for a few hours if time allows.
  • Grate the carrot, finely chop the spring onion, and chop the broccoli into small florets. Thaw the edamame beans by microwaving for a minute.
  • Steam or boil the broccoli and cook to your liking. Set aside.
  • Heat the sesame oil in a pan over a medium heat and fry the tofu for a few minutes on each side or until golden and crispy.
  • Cook the rice as per packet instructions, then serve in a bowl along with the tofu and vegetables. Sprinkle over the spring onion and sesame seeds to finish

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