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.
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.
firm tofu(ContainsSoyMay be present Gluten, Peanuts, Sesame)
long red chilli
sweet chilli sauce
Thai seven spice blend(ContainsSulphites)
water (for the rice)
water (for the veggies)
soy sauce(ContainsSoy, Gluten)
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.