Malaysian Tofu Rice Bowl
with Laksa-Style Coconut Sauce
- Milk
- Soy
- Gluten
- Peanuts
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Our Malaysian tofu is coated in an irresistible peanut sauce, giving this dish an instant flavour boost. We've teamed it with a dazzling laksa-style sauce, plus soy veggies and toasted sesame seeds. Everyone will be singing your praises!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
1 unit
carrot
1 unit
red capsicum
1 bunch
Asian greens
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1 unit
long red chilli
2 leaves
kaffir lime leaves
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ sachet
Southeast Asian Spice Blend
1 box
coconut milk
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
¼ tsp
salt
2.5 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and 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, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the red capsicum. Roughly chop the Asian greens. Quarter each piece of Malaysian tofu. Thinly slice the long red chilli (if using). Remove the centre vein and thinly slice the kaffir lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin! Heat a medium frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the carrot and red capsicum and cook until slightly softened, 3-4 minutes. Add the Asian greens and 1/2 the soy sauce and cook until softened, 2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until browned and warmed through, 2 minutes each side. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the ginger, kaffir lime leaves, the Southeast Asian spice blend (see ingredients list) and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, brown sugar and the remaining soy sauce and cook until fragrant and slightly thickened, 2-3 minutes.
Divide the garlic rice between bowls and top with the veggies and tofu. Pour over the laksa coconut sauce. Garnish with the toasted sesame seeds and chilli (if using).
