Malaysian Tofu Fried Rice

Malaysian Tofu Fried Rice

with Crispy Shallots & Peanuts

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We're giving that easy, comforting classic of fried rice an upgrade with cubes of tofu coated in a peanut satay sauce, plus roasted peanuts and crispy shallots.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 cube

vegetable stock

1 tin


1 bag

green beans

2 clove


1 unit


1 packet

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be presentSesame)

1 unit


1 bag


1 unit

long red chilli

1 sachet

kecap manis

(ContainsSoy, Gluten, Sulphites)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentSesame, Tree Nuts, Milk, Soy)

1 packet

crispy shallots


Not included in your delivery

olive oil

1.5 cup


1.5 tbs

soy sauce

(ContainsSoy, Gluten)

2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3650 kJ
Fat28.2 g
of which saturates6.3 g
Carbohydrate112 g
of which sugars35.1 g
Protein37.9 g
Sodium2560 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Oven-Proof Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside. TIP: The rice will continue cooking in step 4!


While the rice is cooking, drain the sweetcorn. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the Malaysian tofu into 1cm chunks. Zest the lime to get a generous pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using).


Heat a large frying pan over a high heat. Add the sweetcorn and green beans and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out! TIP: Charring the veggies gives the dish extra flavour.


Reduce the heat to medium and add the garlic, kecap manis and soy sauce and cook until reduced slightly, 1 minute. Add the cooked rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the Malaysian tofu, grated carrot and roasted peanuts.


Return the pan to a medium-high heat. Push the rice to one side of the pan and add a drizzle of olive oil. Crack in the eggs and cook for 30 seconds, then scramble with a spoon and stir through the rice. Stir through a generous squeeze of lime juice and the lime zest.


Divide the Malaysian tofu fried rice between bowls. Top with the coriander, chilli (if using) and crispy shallots.