Our tofu, coated in Southeast Asian spices and dazzling laksa-style coconut sauce make for an irresistible pair - as well as an instant flavour boost. Add a helping of soy veggies and toasted sesame seeds for a divine dinner, worthy of a spot in the trophy room.
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
firm tofu(ContainsSoyMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Egg)
long red chilli
makrut lime leaves
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
Southeast Asian spice blend
soy sauce(ContainsSoy, Gluten)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum. Roughly chop the Asian greens. Cut the firm tofu into 2cm cubes. Thinly slice the long red chilli (if using). Destem the makrut lime leaves, then thinly slice. TIP: The makrut lime leaves are fibrous so you want to slice them very finely! Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the carrot and capsicum and cook until slightly softened, 3-4 minutes. Add the Asian greens and 1/2 the soy sauce and cook until tender, 2 minutes. Transfer to a bowl and cover to keep warm.
In a medium bowl combine a generous drizzle of olive oil and 1/2 the Southeast Asian spice blend. Add the tofu to the bowl and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and cook until browned and warmed through, 4-5 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, makrut lime, remaining Southeast Asian spice blend and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and the remaining soy sauce and cook until fragrant and slightly thickened, 2-3 minutes.
Divide the garlic rice between bowls and top with the soy veggies and Asian tofu. Pour over the laksa-style coconut sauce. Garnish with the toasted sesame seeds and chilli (if using).