This bountiful tofu Buddha bowl looks hip, tastes incredible and ticks off all the colours of the rainbow. Looks, flavours and good nutrition – we reckon that’s a bowl for the keeping.
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.
Malaysian tofu(ContainsSoy, Gluten, PeanutsMay be present Sesame)
long red chilli
shredded red cabbage
dark roasted peanut butter(ContainsPeanutsMay be present Sesame, Tree Nuts)
rice wine vinegar (or white wine vinegar)
brown sugar(May be present Sesame, Tree Nuts, Gluten, Milk, Peanuts, Soy)
soy sauce(ContainsSoy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 2cm 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 spread out in a single layer and roast until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, cut each piece of Malaysian tofu into quarters. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Finely chop the garlic (or use a garlic press). Cut the lime in half. In a medium bowl, combine the rice wine vinegar with a generous drizzle of olive oil. Season with salt and pepper. Add the shredded red cabbage and toss to coat. Set aside.
In a separate medium bowl, combine the dark roasted peanut butter, brown sugar, hot water, a good squeeze of lime juice and 1/2 the soy sauce using a whisk or fork. Set aside. TIP: Using hot water and a whisk will make the dressing easier to mix. Add a dash more water if you prefer a runnier consistency.
When the sweet potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, tossing, until browned, 4 minutes. Transfer to a plate and set aside.
Return the pan to a medium-high heat with a drizzle more olive oil. Add the Asian greens and garlic and cook until slightly wilted and fragrant, 1-2 minutes. Add the remaining soy sauce and stir to combine.
Divide the roasted sweet potato, red cabbage, Asian greens and Malaysian tofu between bowls. Drizzle with the peanut dressing and sprinkle with the coriander and chilli (if using).