HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Tofu Buddha Bowl
Thai-Style Tofu Buddha Bowl

Thai-Style Tofu Buddha Bowl

with Roasted Sweet Potato & Coconut Dressing

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Eat the rainbow with this colourful Buddha bowl with a rich coconut curry dressing. The contrast between the crisp slaw, firm tofu and soft roasted sweet potato makes every bite a true delight!

Tags:Low Calorie

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 unit


2 leaves

kaffir lime leaves

1 packet

Malaysian tofu

(ContainsSoy, Gluten, PeanutsMay be present Sesame)

¼ tin

Thai green curry paste

(ContainsSoyMay be present Peanuts)

1 tin

coconut milk

1 bag

slaw mix

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsSoy, Gluten)

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
Fat24.1 g
of which saturates11.4 g
Carbohydrate45.8 g
of which sugars22.9 g
Dietary Fibre0 g
Protein23.6 g
Cholesterol0 mg
Sodium1250 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the sweet potato is roasting, roughly chop the cucumber. Remove the centre veins from the kaffir lime leaves, then very finely chop. Quarter each piece of Malaysian tofu.

TIP: The kaffir lime leaves are fibrous so you want to chop them as finely as possible.


SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the Thai green curry paste (see ingredients list) and kaffir lime. Cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and sugar and stir to combine. Simmer until thickened, 2-3 minutes, then transfer to a bowl to cool.

TIP: Stand back, the curry paste can spit a bit!


When the sweet potato has 5 minutes cook time remaining, wash the pan and return to a medium-high heat with a drizzle of olive oil. Add the Malaysian tofu and cook, tossing, until browned, 4 minutes.


In a medium bowl, combine the slaw mix with 1/2 the coconut curry dressing. Toss to coat.


Divide the slaw between bowls and top with the sweet potato, Malaysian tofu and cucumber. Spoon over the remaining coconut curry dressing.