Express Malaysian Tofu, Prawn & Pea Pod Curry

Name: Express Malaysian Tofu, Prawn & Pea Pod Curry with Jasmine Rice & Coriander
Total time: 15m
Yield: 2
Ingredients: 1 packet Soy Sauce Mix; 1 packet Jasmine Rice; 1 packet Coriander; 1 packet Pea Pods; 1 Malaysian Tofu; 1 packet Broccoli; 190 g Peeled Prawns; 1 packet Ginger Paste; 1 packet Coconut Milk; 1 sachet Satay Seasoning; ¼ cup water; 1 drizzle olive oil; 1 tsp brown sugar

with Jasmine Rice & Coriander

Recipe Development TeamUpdated on January 16, 2026

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Calories

:

794 kcal

Protein

:

36.1g protein

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Peanuts
Crustaceans
May contain traces of allergens
Gluten
Soy
Wheat
Sesame

This vibrant Malaysian curry featuring tender tofu, prawn 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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Jasmine Rice

(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)

1 packet

Coriander

1 packet

Pea Pods

1

Malaysian Tofu

(Contains: Gluten, May contain traces of allergens, Peanuts, Soy, Sesame, Wheat;)

1 packet

Broccoli

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Ginger Paste

1 packet

Coconut Milk

1 sachet

Satay Seasoning

(Contains: Soy, May contain traces of allergens;)

Not included in your delivery

¼ cup

water

1 drizzle

olive oil

1 tsp

brown sugar

Nutritional Values

Calories794 kcal

Energy (kJ)3320 kJ

Fat32.8 g

of which saturates18.9 g

Carbohydrate85.8 g

of which sugars17.8 g

Dietary Fibre26.7 g

Protein36.1 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

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 and prawns, tossing until browned, and prawns are pink and starting to curl up, 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!