Thai Seven Spiced Tofu
with Sweet Chilli Veggies & Coconut Ginger Rice
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.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
2
Garlic
1
Lime
1 sachet
Crispy Shallots
1
Long Chilli
1 packet
Sweet Chilli Sauce
1
Carrot
1
Broccoli
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Wheat, Peanuts, Sesame.)
1 packet
Coconut Milk
1 packet
Thai Stir-Fry Spice
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 galic 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. Remove from the pan and set aside. Cover to keep warm.
While the veggies are cooking, place the tofu in a medium bowl with the Thai seven spice blend, plain flour and season generously with salt and pepper. 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 ginger coconut rice between bowls. Top with the Thai spiced tofu and veggies. Sprinkle with the cripsy shallots and chilli (if using). Squeeze over the lime wedges.
