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!
Always refer to the product label for the most accurate ingredient and allergen information.
kaffir lime leaves
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be presentSesame)
Thai green curry paste(ContainsSoyMay be presentPeanuts, Tree Nuts)
soy sauce(ContainsSoy, Gluten)
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.