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Thai Recipes
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, sweet roasted sweet potato makes every bite a true delight!

Tags:Low Calorie
Allergens:SoyaGlutenPeanuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit

cucumber

2 leaves

kaffir lime leaves

1 packet

Malaysian tofu

(ContainsSoya, Gluten, PeanutsMay be presentSesame)

¼ tin

green curry paste

(ContainsSoyaMay be presentPeanuts, Tree Nuts)

1 box

coconut milk

1 bag

slaw mix

Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsSoya, Gluten)

1 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2160 kJ
Fat24.3 g
of which saturates11.4 g
Carbohydrate43.7 g
of which sugars19.7 g
Protein24.3 g
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
ROAST THE SWEET POTATO
ROAST THE SWEET POTATO
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. On an oven tray lined with baking paper, place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper. 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.

GET PREPPED
GET PREPPED
2

While the sweet potato is roasting, roughly chop the cucumber. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous so you want to chop them as finely as possible. Quarter each piece of Malaysian tofu.

MAKE THE DRESSING
MAKE THE DRESSING
3

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 chopped kaffir lime. Cook, stirring, until fragrant, 1 minute. TIP: Stand back, the curry paste can spit a bit! 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.

COOK THE TOFU
COOK THE TOFU
4

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.

DRESS THE SALAD
DRESS THE SALAD
5

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

serve
serve
6

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