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Asian Recipes
Tofu & Kumara Buddha Bowl

Tofu & Kumara Buddha Bowl

With Peanut Dressing

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Rated 3.5 / 4out of 122 ratings
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This bountiful tofu Buddha Bowl, looks hip, tastes incredible and ticks off all the colours of the rainbow. Looks, flavours and good nutrition – we reckon that’s a bowl for the keeping.

Tags:Low Calorie
Allergens:SoyGlutenPeanuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

kumara

1 block

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be presentSesame)

1 bunch

Asian greens

1 clove

garlic

1 bunch

coriander

1 unit

long red chilli

1 bag

shredded red cabbage

1 unit

lime

2 sachet

peanut butter

(ContainsPeanuts)

Not included in your delivery

olive oil

2 tsp

rice wine vinegar (or white wine vinegar)

1.5 tsp

brown sugar

1 tbs

soy sauce

(ContainsGluten)

3 tbs

hot water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2170 kJ
Fat23.1 g
of which saturates4.1 g
Carbohydrate44.6 g
of which sugars21.3 g
Protein28.8 g
Sodium836 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Whisk
Medium Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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Roast the sweet potato
Roast the sweet potato
1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 2cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time!

Get prepped
Get prepped
2

While the kumara is roasting, quarter each piece of Malaysian tofu. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the long red chilli (if using). In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.

Make the peanut dressing
Make the peanut dressing
3

In a separate medium bowl, combine the peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.

Fry the tofu
Fry the tofu
4

When the kumara has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook until browned, 2 minutes each side. Transfer to a plate and set aside.

Cook the greens
Cook the greens
5

Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the remaining soy sauce and stir to combine.

Serve up
Serve up
6

Divide the roasted kumara, red cabbage, Asian greens and Malaysian tofu between bowls. Drizzle with the peanut dressing and top with the coriander and long red chilli (if using).