A flavour‑packed stir‑fry combining savoury beef mince, golden tofu and fresh greens, brought together with a rich blend of Lee Kum Kee Gluten Free sauces. Quick and satisfying, it’s perfect for easy weeknight dinners or fuss‑free entertaining.
Created for Coeliac Awareness Week 2026, this recipe supports Coeliac New Zealand’s theme, “Together we can thrive gluten free”, shining a light on the importance of understanding, support and confidence in everyday gluten free living. With Lee Kum Kee joining as a Platinum Sponsor, it’s part of a wider campaign helping Kiwis feel informed, included and inspired in the kitchen.
Serves: 4
INGREDIENTS
3 tablespoons Lee Kum Kee Gluten Free Soy Sauce
4 tablespoons Lee Kum Kee Hoisin Sauce
1 tablespoons Lee Kum Kee Gluten Free Oyster Sauce
2 teaspoons Lee Kum Kee Chilli Garlic Sauce
400g mince
3.5 tablespoons Lee Kum Kee Gluten Free Soy Sauce
½ teaspoons baking soda
2 ½ teaspoons gluten free cornflour
300 g tofu – sliced into 8 slices, (from the short end)
2 teaspoons gluten free cornflour
4 tablespoons neutral oil
2 cups (150g) broccoli florets
2 x (145g) baby bok choy – stalk removed – sliced from base
6 cm leek (white part) – cut into thin matchsticks
3 x spring onion – sliced thinly on a diagonal
3 teaspoons (13g) ginger root, peeled and finely grated
2 teaspoons (4 x/ 10g) garlic cloves, crushed
1 teaspoons vegetable stock
½ cup water
2 tablespoons rice wine vinegar
1 tablespoons cornstarch
2 tablespoons white sesame seeds – lightly toasted
METHOD
To create the base sauce, add the Lee Kum Kee Gluten Free Soy Sauce, Hoisin Sauce, Gluten Free Oyster Sauce and Chilli Garlic Sauce to a jar. Seal and shake well to combine.
Place the mince in a bowl. Spoon 3½ tablespoons of the base sauce over the mince and press it out into a thin layer. Sprinkle with the baking soda and cornflour, gently mix to combine and set aside to marinate.
Arrange the tofu slices in a shallow dish in a single layer. Spoon over 4 tablespoons of the base sauce. Sprinkle with 1 teaspoon cornflour, gently turn the slices and sprinkle with the remaining 1 teaspoon cornflour. Set aside to marinate.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the mince and cook in one large piece without breaking it up. Sear for about 2 minutes, turn and cook for another 2 minutes until browned. Break into large chunks, remove from the pan and set aside.
Add 2 tablespoons of oil to the pan. Place the tofu in the pan and sear for about 2 minutes on each side, or until golden. Remove and set aside.
Wipe out the pan if needed. Heat 2 tablespoons of oil over medium-high heat. Add the broccoli and leek and cook for 3 minutes, stirring occasionally. Add 2 tablespoons of water, cover with a lid and allow the vegetables to steam briefly.
Remove the lid, add the bok choy and spring onions with another 2 tablespoons of water, cover again and steam for 3 minutes, or until the vegetables are just tender.
Return the mince to the pan. Add the ginger and garlic and cook for about 2 minutes, stirring gently, until fragrant.
In the jar with the remaining base sauce, add the vegetable stock, water, rice wine vinegar and cornflour. Shake well to combine.
Pour the sauce into the pan and simmer for a few minutes until it thickens slightly and coats the mince and vegetables.
Gently place the tofu over the top and scatter with toasted sesame seeds before serving
Optional additions: Lee Kum Kee Chilli Garlic sauce, Lime or lemon segments, Fresh chilli slices or flakes, Fresh Coriander, Rice to serve (or your preferred base)
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