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Express Malaysian Tofu & Pea Pod Curry

Express Malaysian Tofu & Pea Pod Curry

Express Malaysian Tofu & Pea Pod Curry

with Jasmine Rice & Coriander

Get up to $200 off!

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!

Tags:

Plant Based

Allergens:

Soja

•Jordnødder

•Wheat

•Gluten

The quantities provided above are averages only.

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

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Jasmine Rice

1

Malaysian Tofu

1

Pea Pods

1

Broccoli Florets

1

Satay Seasoning

1

Ginger Paste

1

Coconut Milk

1

Soy Sauce Mix

1

Coriander

Not included in your delivery

1

olive oil

brown sugar

water

Nutritional Values

Energy (kJ)3049 kJ

Calories729 kcal

Fat32.1 g

of which saturates18.3 g

Carbohydrate84.8 g

of which sugars16.6 g

Dietary Fibre24.6 g

Protein21 g

Sodium1306 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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 and 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!

4

• Divide jasmine rice and pea pod curry between bowls. Top with Malaysian tofu. Tear over coriander to serve. Enjoy!

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