Coconut Tofu Bowls

Name: Coconut Tofu Bowls
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g brown rice; ½ block tofu; 4 cm lemongrass; 1 birdseye chilli; 1 knob ginger; ½ lime; 1 tbs soy sauce (or gluten-free tamari soy sauce); 1 head broccoli; 1 carrot; 1 tin coconut milk; 1 bunch spring onions; 50 g cashew nuts; 1 tbs coriander; salt; pepper; olive oil

3.5

(121)

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Tasty marinated lemongrass and ginger tofu? Check. Creamy coconut stir fry veggies? Check. Crunchy cashews? Check! This delicious brown rice bowl is protein packed and bursting with colour and flavour. In fact, ‘bowl’ may not do this dinner justice. Enjoy tucking into your Cacophonous Coconut Tofu Treat!

Tags:

Lactose free

Allergens:

Soy

•Gluten

•Tree Nuts

The quantities provided above are averages only.

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

150 g

brown rice

½ block

tofu

(Contains: Soy;)

4 cm

lemongrass

1

birdseye chilli

1 knob

ginger

½

lime

1 head

broccoli

1

carrot

1 tin

coconut milk

1 bunch

spring onions

50 g

cashew nuts

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

1 tbs

coriander

Not included in your delivery

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

salt

pepper

olive oil

Nutritional Values

per serving

Calories2950 kcal

Fat49 g

of which saturates31.4 g

Carbohydrate38.3 g

of which sugars11 g

Protein21.2 g

Sodium799 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Strainer

•Lid

•Pot

•Large Bowl

•Paper Towel

•Whisk

•Zester

•Pan

•Bowl

Cooking Steps

1

Place brown rice in a sieve and rinse under cold water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Add the rice to a large saucepan and cover with double the amount of water. Bring to the boil. Reduce to a simmer and cook covered for 25-30 minutes or until rice is tender and water has been absorbed (if all of the water hasn’t been absorbed, just drain it).

2

Place the tofu cubes on a plate lined with paper towel to drain. In a large mixing bowl, add the lemongrass, chilli, ginger, lime zest and juice, and soy sauce and stir to mix. Add the tofu and set aside to marinate for at least 20 minutes.

3

Heat a pan over a medium-high heat and add a splash of oil. When the pan is hot, add the tofu with the marinade and sauté for 4-5 minutes, until edges are brown. Add the broccoli, carrot, and coconut milk and cook until the veggies are soft and warmed through. To finish, stir in the spring onions, and season with salt and pepper, to taste.

4

To serve, add a big scoop of brown rice to the bowl, top with the tofu vegetable mixture, spooning over the sauce and a sprinkle of cashew nuts and coriander.

Did you know? Cashew apples, the fruit attached to cashew nuts, have 5 times the amount of vitamin C compared to oranges.