Express Malaysian Tofu & Pea Pod Curry
with Jasmine Rice & Coriander
This vibrant Malaysian curry featuring tender tofu and crisp pea pods in a rich, aromatic sauce, served with fragrant jasmine rice and fresh coriander. With the perfect balance of bold flavours and textures, this curry has that hug-in-a-bowl feeling!
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
Broccoli
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
1 packet
Pea Pods
1
Malaysian Tofu
(Contains: Gluten, Peanuts, Soy, Wheat; May be present: Sesame.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
1 packet
Coconut Milk
1 sachet
Satay Seasoning
(May be present: Soy.)
Not included in your delivery
¼ cup
water
1 tsp
brown sugar
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
• Meanwhile, cut Malaysian tofu into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl and cover to keep warm.
• Trim pea pods.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive
oil. Cook broccoli florets and pea pods, tossing, until tender, 3-4 minutes.
• Reduce heat to medium, then add satay seasoning and ginger paste and
cook until fragrant, 1 minute.
• Stir in coconut milk, soy sauce mix, the brown sugar and water and
simmer until slightly reduced, 2-3 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Divide jasmine rice and pea pod curry between bowls.
• Top with Malaysian tofu.
• Tear over coriander to serve. Enjoy!
