Hoa Hung’s traditional tofu is non-GMO, free of synthetics and trusted by leading chefs around Australia. We trust you will find it delicious too.

(02) 9759 2768, 0425 306 787
296 Burwood Rd, Belmore NSW 2192



Ingredients Rice noodles 100g Tofu 1 × 340g pack Kale or other winter greens 200g, chopped Ketchup manis (sweet Indonesian soy sauce, available from supermarkets) 4 tbsp Chilli paste or sauce 1-2 tbsp, depending on how spicy you want it Sesame oil Root ginger 3cm piece, shredded Garlic 2 cloves, sliced Lime 1, to serve Method STEP1: Put the noodles and kale in a large bowl with boiling water and leave to sit for 5 minutes until soft. Drain and rinse in cold water. Drain the tofu on paper towels and weight down with a plate for 10 minutes to remove any excess moisture. Cut into 4cm pieces. Mix the ketchup manis and the chilli paste together. STEP2: Heat a large non-stick wok or pan over high heat. add ½ tbsp sesame oil and when smoking, add the tofu in batches, browning on all

Ingredients Firm tofu 400g pack Sesame seeds 1 tbsp Red chilli 1, seeded and chopped Soy sauce 2 tbsp Caster sugar 2 tbsp Chinese black vinegar or rice wine vinegar 2 tbsp Chinese noodles 200g Sesame oil 1 tbsp Spring onions 4, finely chopped Method STEP1: Wrap the tofu in heavy layers of kitchen paper then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu in half horizontally into 2 flat pieces. Sprinkle with the sesame seeds STEP2: Mix the chilli with the soy, sugar, vinegar and one tablespoon of water. Cook the noodles in salted boiling water until al dente and drain. STEP3: Fry the tofu in a splash of sesame oil until crisp and light golden. STEP4: Heat a frying pan with the sesame oil until very hot. Sear the tofu for about 2

Ingredients Carrots 2, peeled and shredded Chinese cabbage or chinese leaf 150g chunk, shredded Cucumber 8cm piece, halved, deseeded and shredded Radishes 5, sliced Spring onions 4, shredded Rice vinegar 1 tbsp Smoked tofu 200g block, cut into cubes Sesame oil for frying Baby spinach 2 handfuls, shredded Black sesame seeds 1 tbsp Sesame Dressing Tahini 2 tbsp Mirin 1 tbsp Light soy sauce 1 tbsp Rice vinegar 1 tbsp Sesame oil 1 tsp Method STEP1: Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes. STEP2: Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing. STEP3: Fry the tofu in a splash of sesame oil

Ingredients Vegetable oil 1 tbsp Ready-cooked basmati rice 250g pack Garlic 1 clove, thinly sliced Ginger thumb-sized piece, finely chopped Red chilli 1, thinly sliced Smoked tofu 100g, roughly chopped Stir-fry baby vegetables 200g pack Frozen peas 100g, defrosted Soy sauce 1 tbsp Sriracha to serve (optional) Method STEP1: Heat the oil in a non-stick pan or wok and fry the rice for 5-10 minutes or until beginning to turn golden. Add the garlic, ginger and chilli, and cook for another 2 minutes. Meanwhile, put the tofu into a bowl and roughly mash. STEP2: Tip the tofu and baby veg into the pan, and cook for 5 minutes or until beginning to char, and the veg is tender.