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HelloFresh
HelloFresh
Malaysian Tofu Rice & Veggie Bowl

Malaysian Tofu Rice & Veggie Bowl

with Toasted Sesame Dressing

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Whip up an easy and filling rice bowl, topped with flavour in every bite. Rich coconut rice forms the base, with a nutty marinated tofu on top plus garlicky veggies for colour and crunch. With a toasted sesame dressing to bring the dish together, this is a magical medley!

Allergens:SoyaGlutenPeanutsSesameEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tin

coconut milk

1 packet

basmati rice

1 unit

carrot

1 bag

green beans

1 bunch

Asian greens

1 clove

garlic

½ unit

lime

1 packet

Malaysian tofu

(ContainsSoya, Gluten, PeanutsMay be presentSesame)

1 sachet

sesame seeds

(ContainsSesame)

1 tub

mayonnaise

(ContainsEgg)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

1 tbs

sesame oil (optional)

(ContainsSesame)

3 tsp

soy sauce

(ContainsSoya, Gluten)

1 tsp

sugar

2 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4340 kJ
Fat64 g
of which saturates16.6 g
Carbohydrate81.9 g
of which sugars13 g
Protein27.8 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Medium Non-Stick Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Rice
Rice
1

In a medium saucepan, bring the coconut milk, water and salt to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

Prep
Prep
2

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Cut the lime (see ingredients list) into wedges. Quarter each piece of the Malaysian tofu.

Toast
Toast
3

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil (if using), soy sauce, sugar and rice wine vinegar. Mix well and set aside.

Veggies
Veggies
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot, green beans and a generous pinch of salt. Cook, stirring, until tender, 3-4 minutes. Add the Asian greens and garlic and cook until fragrant, 2 minutes. Transfer to a medium bowl.

Cook tofu
Cook tofu
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until golden, 2 minutes each side.

Serve
Serve
6

Divide the coconut rice between bowls and top with the garlic vegetables, tofu and drizzle with the sesame dressing. Sprinkle with the crispy shallots and serve with the lime wedges.