Our Malaysian tofu is coated in an irresistible peanut sauce, which gives this dish an instant flavour boost. We've teamed it with steamed rice flavoured with sesame seeds and sesame oil so that everyone will be singing your praises!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
jasmine rice
1 unit
carrot
1 bag
snow peas
½ unit
lemon
1 clove
garlic
1 knob
ginger
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 unit
long red chilli
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 tin
coconut milk
tbs
olive oil
1.25 cup
water
¼ tsp
salt
2 tsp
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
Add the water to a medium saucepan and bring to the boil. Add the jasmine rice and the salt, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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, thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas and cut into 2cm pieces. Zest the lemon (see ingredients list), then slice into wedges. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Cut the Malaysian tofu into 2cm chunks. Thinly slice the long red chilli (if using).
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and a splash of water and cook until softened, 3-4 minutes. Add the snow peas and cook until just tender, 1-2 minutes. Season with salt and pepper and transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the Malaysian tofu and cook, tossing, until browned, 4 minutes. Transfer to the plate with the veggies.
Return the pan to a medium heat with a small drizzle of olive oil. Add the lemon zest, garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and simmer, scraping up any yummy tofu bits from the base of the pan, until thickened slightly, 2-3 minutes. Add a squeeze of lemon juice to taste.
Stir the toasted sesame seeds through the rice and season to taste with salt and pepper. Divide the sesame rice between bowls and top with the Malaysian tofu and veggies. Spoon over the fragrant coconut sauce and garnish with the chilli (if using). Serve with the remaining lime wedges.