Thai Seven Spiced Tofu

Name: Thai Seven Spiced Tofu with Sweet Chilli Veggies & Coconut–Ginger Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 knob ginger; 20 g butter; 1 tin coconut milk; 1 cup water (for the rice); ¼ tsp salt; 1 packet basmati rice; 2 clove garlic; 1 head broccoli; 1 unit carrot; 1 block firm tofu; 1 unit long red chilli; 1 unit lime; 2 tbs water (for the veggies); 1 tub sweet chilli sauce; 1 tbs soy sauce; 1 sachet Thai seven spice blend; 2 tsp plain flour; 1 sachet crispy shallots

with Sweet Chilli Veggies & Coconut–Ginger Rice

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Enjoy a taste of Thailand at home with this medley of fragrant flavours. The tofu cubes are coated in our Thai seven spice blend and then fried until golden, creating a delicious contrast against the rich coconut-ginger rice and sweet chilli sauce on the veggies.

Allergens:

Milk

•Soja

•Gluten

•Schwefeldioxide und Sulfite

•Wheat

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 knob

ginger

1 tin

coconut milk

1 packet

basmati rice

2 clove

garlic

1 head

broccoli

1 unit

carrot

1 block

firm tofu

1 unit

long red chilli

1 unit

lime

1 tub

sweet chilli sauce

1 sachet

Thai seven spice blend

1 sachet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

1 cup

water (for the rice)

¼ tsp

salt

2 tbs

water (for the veggies)

1 tbs

soy sauce

2 tsp

plain flour

Nutritional Values

per serving

Energy (kJ)4040 kJ

Fat42.7 g

of which saturates21.4 g

Carbohydrate90.2 g

of which sugars19.1 g

Protein43 g

Sodium1560 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Finely grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the rice) and salt and bring 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.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Chop the firm tofu into 1cm cubes. Thinly slice the long red chilli (if using). Slice the lime into wedges.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli, carrot and water (for the veggies) and cook, tossing often, until just tender, 5-6 minutes. Add the garlic, sweet chilli sauce and soy sauce and cook until fragrant, 1 minute. Transfer to a plate, cover to keep warm and set aside.

While the veggies are cooking, place the tofu in a medium bowl with the Thai seven spice blend and plain flour. Season generously with salt and pepper and toss to coat.

Wipe out the pan and return to a high heat with a good drizzle of olive oil. Add the tofu and cook, turning, until browned all over, 4-5 minutes.

Divide the coconut-ginger rice between bowls. Top with the Thai seven spiced tofu and sweet chilli veggies. Sprinkle with the crispy shallots and chilli (if using). Squeeze over the lime wedges.