Hoisin Aduki Bean Veggie Stir Fry V DF

15 minutes 10 minutes 4 servings

A vegetarian stir fry that’s quick to prepare and full of umami flavour. 

Featured products


  • 2 tablespoons cold-pressed rapeseed oil, divided
  • 140g firm tofu, cubed
  • 1 tablespoons light soy sauce
  • 240g medium egg noodles
  • 1 red pepper
  • 2 pak choi
  • 2 medium carrots
  • ½ red onion
  • 1 tablespoon Epicure Chopped Ginger
  • 1 tin Epicure Aduki Beans, rinsed and drained
  • Sauce
  • 100ml hoisin sauce
  • 1 teaspoon Epicure Chopped Garlic
  • 1 lime, juiced
  • ½ teaspoon crushed chilies
  • 2 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • Toppings
  • 1 red chili, sliced
  • 2 salad onions, sliced
  • toasted sesame seeds

The recipe Hoisin Aduki Bean Veggie Stir Fry Kitchen Mode

  • 1

    To start, prepare and slice all of the vegetables. Thinly slice the red pepper. Chop the pak choi into thin strips, separating the dark green parts from the light. Shave the carrots into thin strips using a vegetable peeler. Thinly slice the red onion. And lastly, slice the red chili and salad onions, and set aside for topping.

  • 2

    Get a wok heating over medium-high heat.

  • 3

    Now, prepare the sauce. In a small bowl, stir together the hoisin sauce, garlic, lime juice, crushed chilies, soy sauce and sesame oil. Set aside for later.

  • 4

    Get the noodles going while you cook the remaining ingredients, following the packet instructions.

  • 5

    Once the wok is hot add 1 tablespoon of oil. Tip in the tofu along with 1 tablespoon of soy sauce. Toss to coat in the soy sauce and then cook for 4 minutes, flipping occasionally until nicely caramelized and browned.

  • 6

    Remove the tofu onto a plate. Add another tablespoon of oil then add the red pepper, pak choi (light parts only), carrots, onion and ginger. Cook 3 minutes, until veggies are crisp tender, adding the greens of the pak choi in the last minute of cooking. Tip in the aduki beans, prepared sauce, browned tofu, and drained noodles. Heat through for 2 minutes, tossing to evenly distribute the ingredients.

  • 7

    Top each serving with sliced red chili, salad onions and sesame seeds.