Coconut & Ginger Tofu
with Veggies & Sesame Rice
Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and vibrant veggies.
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.
1 packet
jasmine rice
1
carrot
1 bag
snow peas
1 clove
garlic
1 packet
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 packet
ginger paste
1 tin
coconut milk
1
long red chilli
1 packet
Malaysian tofu
(ContainsGluten, Soy, PeanutsMay be present Sesame)Not included in your delivery
1
olive oil
1.25 cup
water
¼ tsp
rice wine vinegar
½ tbs
soy sauce
(ContainsGluten, Soy)½ tbs
brown sugar
(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)
In a medium saucepan, add the water and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, thinly slice the carrot into half-moons. Trim the snow peas and cut into small pieces. Finely chop the garlic. Cut the Malaysian tofu into 1cm cubes. Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot with a splash of water until softened, 3-4 minutes. Add the snow peas and cook until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the ginger paste and garlic, stirring, until fragrant, 1 minute. Add the coconut milk, rice wine vinegar, soy sauce, brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return the tofu to the pan, tossing to coat. Remove the pan from the heat.
Thinly slice the long red chilli (if using). Stir the toasted sesame seeds through the rice, then season to taste. Divide the sesame rice between bowls. Top with the veggies and coconut and ginger tofu, spooning over the sauce. Sprinkle with the chilli to serve.