Coconut, Ginger and Lemongrass Tofu Bowl
with Garlic Rice, Roasted Sesame and Stir-Fried Greens
- Soya
- Wheat
- Cereals containing gluten
- Sesame
- Macadamia Nuts
- Peanut
- Walnuts
- Pecan Nuts
- Pistachio nuts
- Nuts
- Cashew nuts
- Hazelnuts
- Brazil nuts
- Almonds
- May contain traces of allergens
Zingy and fragrant, this dish tosses tofu with a creamy coconut milk sauce, then serves it atop of garlicky rice and pairs it with green veg. Finish with sesame seeds for a nutty crunch.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
80 grams
Tenderstem® Broccoli
80 grams
Young Pea Pods
280 grams
Firm Tofu
(Contains: Soya)
15 grams
Ginger, Garlic & Lemongrass Puree
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Macadamia Nuts, Peanut, Walnuts, Pecan Nuts, Pistachio nuts, Nuts, Cashew nuts, Hazelnuts, Brazil nuts, Almonds)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt the butter (see pantry for amount).
When the butter has melted, add the garlic and stir-fry for 1 min.
Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, cut the Tenderstem® broccoli into thirds. Slice the young pea pods in half lengthways.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add the pea pods and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Once cooked, transfer to a bowl and cover with a lid or foil to keep warm.
Give the pan a quick clean, then return to high heat with a drizzle of oil.
Once hot, add the tofu and fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Transfer to another bowl and cover with foil to keep warm.
Pop the (now empty) frying pan back on medium-high heat with the ginger, garlic & lemongrass puree, coconut milk, soy sauce and sugar (see pantry for amount).
Bring to the boil, then stir the tofu back in. Reduce the heat and simmer until lightly thickened, 3-4 mins.
When everything's ready, share the garlic rice between your serving bowls. Top with the vegetables and tofu.
Spoon over the remaining lemongrass sauce from the pan. Finish by sprinkling over the sesame seeds.
