Coconut-Ginger Tofu & Asian Greens Stir-Fry
with Garlic Rice & Pea Pods
One of our favourite ingredients for soaking up bold flavours is Malaysian tofu. AKA fried bean curd, it works a treat with the zingy lemongrass paste and vibrant veggies in this plant-based dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Pea Pods
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1
Long Chilli
1 packet
Coconut Milk
1
Carrot
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, thinly slice carrot into half-moons. Roughly chop Asian greens. • 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 carrot with a splash of water until softened, 3-4 minutes. • Add Asian greens and pea pods and cook 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 Malaysian 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, 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!
