Satay Tofu, Chicken & Coconut Lemongrass Sauce
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Satay Tofu, Chicken & Coconut Lemongrass Sauce

Satay Tofu, Chicken & Coconut Lemongrass Sauce

with Garlic Rice & Stir-Fry Greens

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.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

3 clove


1 packet

jasmine rice

1 bunch

baby broccoli

1 bag

Pea Pods

1 packet

Malaysian tofu

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

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk


Long Chilli (Optional)

1 packet

sesame seeds

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

1 packet

chicken breast

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup


¼ tsp

vinegar (white wine or rice wine)

1 tbs

soy sauce

(Contains Gluten, Soy;)

½ tbs

brown sugar


Nutritional Values

Energy (kJ)4001 kJ
Fat41.6 g
of which saturates19.7 g
Carbohydrate83.5 g
of which sugars14 g
Protein57.7 g
Sodium1033 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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. • Cut chicken breast into 2cm chunks.


• 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 and chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate.


• Return frying pan to medium heat with a drizzle of olive oil. Cook ginger lemongrass paste and remaining garlic, stirring, until fragrant, 1 minute. • Add coconut milk, the vinegar, soy sauce, brown sugar and a splash of water. Simmer until slightly thickened, 2-3 minutes. • Return tofu and chicken 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 chicken and tofu, spooning over the sauce. • Sprinkle with chilli and sesame seeds to serve. Enjoy!