Curry Night: Southeast Asian Tofu Curry
with Ginger-Garlic Rice & Crushed Peanuts- Gluten
- Soy
- Peanuts
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
This golden tofu dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the chewy udon soak it up beautifully. *Due to recent sourcing challenges, we’ve replaced bamboo shoots with zucchini and red onion with brown onion, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
brown onion
2 clove
garlic
1 packet
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1
zucchini
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Peanuts.)
1 sachet
Southeast Asian Spice Blend
1 sachet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts.)
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
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 ginger paste and garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot and zucchini into half-moons. Thinly slice brown onion (see ingredients). • Cut Japanese tofu into 2cm chunks. • In a medium bowl, combine cornflour and a pinch of salt and pepper. Add tofu, tossing to coat.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Shake excess flour off tofu. • Cook tofu, stirring, until browned on all sides, 3-4 minutes. Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Stir-fry the onion, carrot and zucchini until tender, 5-6 minutes.
• Add Southeast Asian spice blend to the veggies in the pan and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, the water (for the curry), the soy sauce and brown sugar. Simmer until slightly thickened, 1-2 minutes. • Return tofu to pan. Add baby spinach leaves and cook, stirring, until spinach is wilted. • Remove from heat. Season to taste.
• Divide Southeast Asian tofu and coconut curry and ginger-garlic rice between bowls. • Sprinkle with crushed peanuts to serve. Enjoy!
