Coconut Tofu Bowls
- Soy
- Gluten
- Tree Nuts
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
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!
Ingredients
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
Utensils
Cooking Steps
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).
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.
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.
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.
