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Asian Tofu & Veggie Rice Bowl

Asian Tofu & Veggie Rice Bowl

with Laska-Style Coconut Sauce

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Rated 2.8 / 4out of 26 ratings
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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.

Allergens:MilkSoySesameGluten
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob

ginger

1 unit

carrot

1 unit

capsicum

1 packet

Asian greens

1 block

firm tofu

(ContainsSoyMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Egg)

1 unit

long red chilli

2 leaves

makrut lime leaves

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 sachet

Southeast Asian Spice Blend

1 tin

coconut milk

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

1 tbs

soy sauce

(ContainsGluten)

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3730 kJ
Fat42.9 g
of which saturates20 g
Carbohydrate78.3 g
of which sugars13.4 g
Protein38.9 g
Sodium847 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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COOK THE GARLIC RICE
COOK THE GARLIC RICE
1

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!

GET PREPPED
GET PREPPED
2

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.

COOK THE VEGGIES
COOK THE VEGGIES
3

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.

COOK THE TOFU
COOK THE TOFU
4

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.

MAKE THE SAUCE
MAKE THE SAUCE
5

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.

SERVE
SERVE
6

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).