Malaysian Tofu Rice Bowl
with Laksa-Style Coconut Sauce
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Wheat
Ingredients
Ginger
1
Capsicum
1 sachet
Southeast Asian Spice Blend
1 packet
Coconut Milk
1 packet
Jasmine rice
Firm tofu
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
Makrut Lime Leaves
1
Carrot
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Gluten, Wheat)
1
Asian Greens
Fresh Chilli
Nutrition Values
Cooking Steps
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 has 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). Remove the stem and thinly slice the kaffir lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin! Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.
Return the frying pan to a medium-high 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 softened, 2 minutes. Set aside in a bowl and cover to keep warm.
In a medium sized bowl combine a generous drizzle of olive oil and half the Southeast Asian spice blend. Mix together and coat all sizes of the tofu. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the spiced tofu and a pinch of salt and cook, tossing, until browned and warmed through, 4-5. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, kaffir lime leaves, the Southeast Asian spice blend (see ingredients list) and remaining garlic, and cook, until fragrant, 1 minute. Add the coconut milk, brown sugar and the remaining soy sauce, cook, until fragrant and slightly thickened, 2-3 minutes.
Divide the garlic rice between bowls and top with the veggies and the tofu. Pour over the laksa coconut sauce. Garnish with the mixed sesame seeds and red chilli (if using).
