Express Malaysian Tofu, Chicken & Pea Pod Curry

• 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut Malaysian tofu into 2cm chunks. Cut chicken breast 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. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Trim pea pods. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florrets 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!