Satay Tofu & Coconut Ginger Lemongrass Sauce
with Garlic Rice & Stir-Fry Greens
- Gluten
- Soy
- Sesame
- Peanuts
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Sesame
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.
Ingredients
3 clove
garlic
1 bag
baby broccoli
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
Pea Pods
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
1 packet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Malaysian tofu
(Contains: Gluten, Soy, Peanuts, Wheat; May be present: Sesame.)
½
Long Chilli (Optional)
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
¼ tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic 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 heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim baby broccoli and cut into thirds. • Trim pea pods and cut into small pieces. • Cut Malaysian tofu into 1cm cubes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. • In the last 2 minutes of cook time, add pea pods and cook, tossing, until just tender, 1-2 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• 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 gingerlemongrass paste and remaining garlic, 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, stirring to coat. Remove pan from heat.
• Thinly slice long chilli (if using). • Divide garlic rice between bowls. • Top with veggies and coconut and ginger tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy coconut-lemongrass sauce and satay tofu combo, though some found it mild and wanted more seasoning.
- Ease of prep: Instructions were easy to follow, but some noted it took longer than suggested to prepare.
- Suggestions: Several recommended adding extra garlic, onion, or chilli for more flavour. Some suggested including peanuts, eggplant, or baby corn.
- Leftovers: No leftovers reported — the dish was popular enough that plates were cleaned!
- Portions: A few mentioned good portion sizes, while others wanted more veggies to balance the tofu.
