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Tofu Rice & Veggie Bowl

Tofu Rice & Veggie Bowl

with Toasted Sesame Dressing

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Whip up an easy and filling rice bowl, topped with flavour in every bite. Rich coconut rice forms the base, with a nutty marinated tofu on top plus garlicky veggies for colour and crunch. With a toasted sesame dressing to bring the dish together, this is a magical medley!

Allergens:GlutenSoySesameEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

coconut milk

1 packet

basmati rice

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

1 unit

carrot

1 bag

green beans

1 head

broccoli

1 clove

garlic

½ unit

lime

1 packet

Japanese tofu

(ContainsGluten, SoyMay be presentPeanuts, Sesame)

1 sachet

sesame seeds

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

1 tub

mayonnaise

(ContainsEggs)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

4 tsp

sesame oil (optional)

(ContainsSesame)

3 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

sugar

2 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4340 kJ
Fat64 g
of which saturates16.6 g
Carbohydrate81.9 g
of which sugars13 g
Dietary Fibre0 g
Protein27.8 g
Cholesterol0 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Medium Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the coconut milk, water and salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Chop the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Cut the lime (see ingredients list) into wedges. Quarter each piece of the Japanese tofu.

3

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil (if using), soy sauce, sugar and rice wine vinegar. Mix well and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot, green beans, broccoli and a generous pinch of salt. Cook, stirring, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 2 minutes. Transfer to a medium bowl.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until golden, 2 minutes each side.

6

Divide the coconut rice between bowls and top with the garlic vegetables, tofu and drizzle with the sesame dressing. Sprinkle with the crispy shallots and serve with the lime wedges.