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!
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Japanese tofu(ContainsGluten, SoyMay be presentPeanuts, Sesame)
sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
sesame oil (optional)(ContainsSesame)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
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.
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.
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.
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.
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.
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.