20 MIN


Serving amount:
  • 1 silken tofu pack
  • 1 5 spice starch blend bag
  • 1 fried shallots bag
  • 1 jasmine rice sachet
  • 1 light soy sachet
  • 1 Chinese broccoli bunch
  • 1 kang kong bunch
  • 1 long red chilli
  • 1 red onion
  • 1 garlic clove

Pantry staples: Cooking oil, salt, pepper, white sugar 

Allergens: Wheat, soy, onion, garlic

Specialised equipment: Absorbent paper

CHef's note: Kang kong, also known as water morning glory or water spinach, is a popular vegetable throughout South East Asia. In Thailand, it can be eaten raw in salads or added to curries and stir fries. 

* Use half of the onion provided.

* Garlic is to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Roughly chop 1 garlic clove* per 2 people. Thinly slice the chilli. Cut the onion* into quarters and thinly slice. Cut the Chinese broccoli and kang kong into 5cm pieces. Cut each of the tofu into 6 pieces. 

2. Cook the rice

Place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve.

3. Cook the vegetables

Meanwhile, heat a splash of cooking oil in a frying pan over high heat. Add the onion and chilli to taste and cook for 5 minutes or until tender. Add the garlic and Chinese broccoli and cook, stirring, for 3 minutes or until tender. Set aside in the pan.

4. Coat the tofu

When you are ready to cook the tofu, place the 5 spice starch on to a plate and carefully coat all sides of the tofu pieces. Keep the tofu pieces sitting in the 5 spice starch. 

5. Fry the tofu

Heat a splash of oil in a frying pan over medium heat. Add the tofu pieces (reserve the excess 5 spice starch) and cook for 1-2 minutes on one side or until lightly golden. Gently flip each tofu piece and cook the remaining sides. Drain on absorbent paper and season with salt and pepper.

6. Finish the stir fry

Meanwhile, bring the frying pan of vegetables back to a medium heat. Mix a little water with the reserved 5 spice starch to create a paste. Add the soy sauce to taste, sugar to taste and some of the starch water to create a sauce. Cook for 1-2 minutes then remove from the heat and stir through the kang kong.

7. To serve

Divide the rice, stir fried greens and tofu between serving dishes. Sprinkle with the fried shallots.