HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut & Ginger Tofu
Coconut & Ginger Tofu

Coconut & Ginger Tofu

with Sesame Rice

Read more

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.

Tags:Plant Based

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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice



1 bag

snow peas

1 clove


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


long red chilli (optional)

Not included in your delivery


olive oil

1.25 cup


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)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3126 kJ
Fat31.2 g
of which saturates14.8 g
Carbohydrate77.6 g
of which sugars10.1 g
Protein29.5 g
Sodium344 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.