Coconut & Ginger Tofu
with Sesame Rice
One of our favourite ingredients for soaking up bold Thai flavours is puffed tofu. AKA fried bean curd, it works a treat with the creamy, zingy sauce and vibrant veggies in this plant-based dish.
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 sachet
sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 packet
ginger paste
1 packet
fried bean curd
(ContainsGluten, SoyMay be present Peanuts, Sesame)1 tin
coconut milk
1
long red chilli (optional)
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 and 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.
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. Add the carrot and a splash of water and cook 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 drizzle of olive oil. Cook the fried bean curd, tossing, until browned, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the ginger paste and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut milk, rice wine vinegar, soy sauce, brown sugar and a splash of water and simmer until thickened slightly, 2-3 minutes. Return the bean curd to the pan, tossing to coat.
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. Serve sprinkled with the chilli.