Malaysian Tofu Fried Rice
with Crispy Shallots & Peanuts
We're giving that easy, comforting classic of fried rice an upgrade with cubes of tofu coated in a peanut satay sauce, plus roasted peanuts and crispy shallots.
The quantities provided above are averages only.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 cube
vegetable stock
1 tin
sweetcorn
1 bag
green beans
2 clove
garlic
1 unit
carrot
1 packet
Malaysian tofu
(Contains Soy, Gluten, Peanut, Wheat; May be present: Sesame. )
1 unit
lime
1 bag
coriander
1 unit
long red chilli
1 sachet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
crispy shallots
Not included in your delivery
olive oil
1.5 cup
water
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
2 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the rice is almost tender, 10 minutes. Drain and set aside. TIP: The rice will continue cooking in step 4!
While the rice is cooking, drain the sweetcorn. Trim the green beans and cut into thirds. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the Malaysian tofu into 1cm chunks. Zest the lime to get a generous pinch, then slice into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using).
Heat a large frying pan over a high heat. Add the sweetcorn and green beans and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out! TIP: Charring the veggies gives the dish extra flavour.
Reduce the heat to medium and add the garlic, kecap manis and soy sauce and cook until reduced slightly, 1 minute. Add the cooked rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the Malaysian tofu, grated carrot and roasted peanuts.
Return the pan to a medium-high heat. Push the rice to one side of the pan and add a drizzle of olive oil. Crack in the eggs and cook for 30 seconds, then scramble with a spoon and stir through the rice. Stir through a generous squeeze of lime juice and the lime zest.
Divide the Malaysian tofu fried rice between bowls. Top with the coriander, chilli (if using) and crispy shallots.