Crispy Tofu & Southeast Asian Coconut Sauce
with Veggies, Garlic Rice & Peanuts
Our firm tofu is coated in cornflour for ultimate crispiness when cooked. Then, we've teamed it with a dazzling coconut sauce made using Sri Lankan-style spices, plus steamed rice flavoured with fragrant garlic. When you serve this up, everyone will be singing your praises!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
basmati rice
1 bag
green beans
1 bag
baby broccoli
½ packet
firm tofu
(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Tree Nuts. )
1 sachet
vegetable stock powder
½ packet
tomato paste
1 box
coconut milk
1 bag
coriander
1 packet
Crushed Peanuts
(Contains Peanut; )
1 pinch
chilli flakes
1 head
Asian Greens
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
20 g
plant-based butter
1.5 cup
water
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the green beans and baby broccoli. Roughly chop the Asian greens. Pat the firm tofu (see ingredients) dry and cut into bite-sized chunks. In a shallow bowl, combine the cornflour (see ingredients) and vegetable stock powder. Add the tofu and gently toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans and baby broccoli, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Cook the tofu, tossing occasionally, until browned and warmed through, 3-4 minutes. Transfer to a plate lined with paper towel.
Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Cook the Sri Lankan spice blend and tomato paste (see ingredients), stirring, until fragrant, 1 minute. Add the coconut milk and simmer until slightly thickened, 1-2 minutes. Remove from the heat.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the veggies and Sri Lankan tofu. Pour over the Southeast Asian coconut sauce. Garnish with the coriander, crushed peanuts and a pinch of chilli flakes (if using) to serve.
