Malaysian Tofu Rice & Veggies
with Toasted Sesame Dressing
Whip up an easy and filling rice bowl that's packed with flavour. Garlic rice forms the base, with a nutty marinated tofu on top plus snow peas for colour and crunch. With a toasted sesame dressing to bring the dish together, this is a magical medley!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 unit
carrot
1 bag
snow peas
1 bunch
Asian greens
½ unit
lemon
1 packet
Malaysian tofu
(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)
1 sachet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
¼ tsp
salt
1 tbs
sesame oil (optional)
(Contains: Sesame;)
3 tsp
soy sauce
(Contains: Soy, Gluten;)
1 tsp
sugar
2 tsp
rice wine vinegar
Utensils
Cooking Steps
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Roughly chop the Asian greens. Cut the lemon (see ingredients list) into wedges. Cut each piece of Malaysian tofu into quarters.
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.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the carrot and a generous pinch of salt and cook, stirring, until tender, 3-4 minutes. Add the snow peas, Asian greens and the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl.
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.
Divide the garlic rice between bowls and top with the veggies, tofu and sesame dressing. Sprinkle with the crispy shallots and serve with the lemon wedges.
