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Coconut & Ginger Tofu Bowl
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Coconut & Ginger Tofu Bowl

with Lemongrass, Stir-fry Veggies & Garlic Rice

Allergens:
Gluten
Soy
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

garlic paste

1

jasmine rice

1

Ginger Lemongrass Paste

1

coconut milk

1

sesame seeds

(Contains Sesame; May be present: Tree Nuts, Gluten, Milk, Peanut, Soy. )

Not included in your delivery

olive oil

1

plant-based butter

1

water

soy sauce

(Contains Gluten, Soy;)

brown sugar

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Nutritional Values

Energy (kJ)3413 kJ
Calories0 kcal
Fat37.9 g
of which saturates18.3 g
Carbohydrate89.1 g
of which sugars14 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium1038 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes (the rice will finish cooking in its own steam, so don't peek!).

2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, until tender, 3-4 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).

3

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu to pan, tossing to coat.

4

• Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!

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