Satay Tofu & Coconut Ginger Lemongrass Sauce

Name: Satay Tofu & Coconut Ginger Lemongrass Sauce with Quick-Prep Stir-Fry Veggies
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 20 g plant-based butter; 1 packet garlic paste; 1.25 cup water; 1 packet jasmine rice; 1 packet Asian stir-fry mix; 1 packet Malaysian tofu; ½ Long Chilli (Optional); 1 packet Ginger Lemongrass Paste; 1 packet coconut milk; ¼ tsp vinegar (white wine or rice wine); 1 tbs soy sauce; ½ tbs brown sugar; 1 packet sesame seeds

with Quick-Prep Stir-Fry Veggies

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Tender tofu is one of our favourite ingredients for soaking up bold Thai flavours. In this plant-based dish, the peanutty Malaysian tofu works a treat with the creamy, zingy sauce and vibrant veggies.

Tags:

Plant Based

•Climate Superstar

Allergens:

Soy

•Gluten

•Peanuts

•Wheat

•Sesame

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Asian stir-fry mix

1 packet

Malaysian tofu

(Contains: Soy, Gluten, Peanuts, Wheat; May be present: Sesame.)

Long Chilli (Optional)

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

1 packet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water

¼ tsp

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3413 kJ

Fat37.9 g

of which saturates18.3 g

Carbohydrate89.1 g

of which sugars14 g

Protein23.5 g

Sodium1038 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from the heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes (the rice will finish cooking in its own steam, so don't peek!).

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Asian stir-fry mix, tossing, until tender, 3-4 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Meanwhile, cut Malaysian tofu into 1cm cubes. Thinly slice long chilli (if using).

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook tofu, turning occasionally, until browned all over, 4-5 minutes. Transfer to a plate. • Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic paste, stirring, until fragrant, 1 minute. Add coconut milk, the vinegar, the soy sauce, the brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. Return tofu to pan, tossing to coat.

• Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce from the pan. • Sprinkle with chilli and sesame seeds to serve. Enjoy!